Our menus are a starting point. Every celebration is unique, and we’ll work with you to design a spread that fits your event perfectly. Mediterranean flavors, Pacific Northwest ingredients, or a mix of both — the common thread is bold flavor, fresh ingredients, and paella cooked with fire and heart.

PAELLAS

  • Seafood paella with shrimp, mussels, and saffron rice, garnished with rosemary.

    D-MARISCO

    Made with local and live spot prawn from North Sound Seafood or white shrimp, clams and mussels from Westcott Bay Shellfish and squid

    GF/DF

  • A large skillet of cooked chicken and rice with green vegetables, possibly green beans, on top.

    D-CARNE

    Made with baby back ribs, organic chicken thighs, cooked in our sofrito and finished in a homemade meat broth

    GF/DF

  • Large pan of cooked vegetable and rice dish with green beans, bell peppers, zucchini, cherry tomatoes, and spices.

    D-LA HUERTA

    A fusion of organic and local vegetables cooked together with an excellent quality Valencia rice in a homemade vegetable broth

    GF/V/DF

  • Seafood dish with red shrimp, mussels, and small shellfish in dark-colored sauce or broth.

    D-TINTA

    Made with local spot prawns or white shrimp, local mussels, squid and cooked in its own ink

    GF/DF

  • Seafood paella with lobster, mussels, and rice garnished with herbs.

    D-LANGOSTA

    Made with lobster, local and live spot prawn from North Sound Seafood or white shrimp, clams and mussels from Westcott Bay Shellfish and squid

    GF/DF

  • A close-up of a pan filled with seasoned rice, grilled chicken pieces, beef chunks, and garnished with rosemary and lemon wedges.

    D-VALENCIA

    Made with organic chicken wings, rabbit, valencian bean, cooked in our sofrito and finished in a homemade meat broth

    GF/DF

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SALADS, TAPAS & PINTXOS

  • Close-up of a colorful mixed salad with purple cabbage, shredded carrots, sliced cucumbers, apple slices, and lemon wedges in a white bowl.

    ENSALADA DE COL

    Cabbage, green apples, carrots, cilantro and mint with an asian seasoning.. very fresh and delicious!

    GF/V

  • Close-up of a watermelon-colored cocktail in a martini glass with a lime wedge garnish on the rim, against a black background.

    GAZPACHO

    Made with local tomatoes, garlic and a extra Olive Oil ( First pressure, D.O. Priego de Cordoba, Spain)

    GF/V

  • A large pan of paused paella with rice, vegetables, and with a spoon resting on the edge.

    MEDITERRANEAN SALAD

    Organic lettuce mix, organic red onion, organic  carrots & organic tomato cherry.
    Homemade vinaigrette made with: EVO oil, Pedro Ximenez vinegar, lemon, local honey, french mustard & harissa

    GF/V

  • Close-up of grilled skewered meat with garnish on a white plate.

    PINTXO MORUNO

    Local and organic lamb skewers made with Moroccan style seasoning.

    GF

  • Bowl of orange soup garnished with a drizzle of yellow sauce, topped with a slice of cured meat and a piece of bread, on a wooden table.

    SALMOREJO CORDOBES

    Made with organic tomatoes, bread, garlic and a extra virgin Olive Oil. Served with Iberico Pork Dry-Cured Ham 3 years cured

    V/option

  • A black plate containing slices of white fish, topped with green leafy herbs and small green vegetables, garnished with a green sauce, and surrounded by scattered green drizzles or pieces, placed on a wooden surface.

    MUSHROOM CARPACCIO

    Mushroom carpaccio with EVO caviar, baby spinach and a citric vinaigrette with basil and Sichuan pepper

    GF/V

  • A bowl of creamy hummus topped with microgreens, chickpeas, and drizzled with red pepper sauce.

    HUMMUS

    Made with garbanzo beans,Tahini, lemon juice, garlic and a little yogurt. Served with a mix of spices, olive  oil, micro-greens and you can't miss some crunchy chickpeas.

    GF/V

  • Close-up of multiple small, round, fried appetizers with pink sauce on top, arranged on a wooden surface with decorative greenery.

    CROQUETTES

    Chicken, shrimp, mushrooms, serrano ham, Spanish chorizo or local salmon. Served on a bed of homemade aioli. The oil that we use for frying is also extra virgin olive oil.

  • A close-up of potato pieces topped with sour cream and drizzled with caramel sauce, with small red heart skewers inserted into the dish, served on a wooden board.

    PATATAS BRAVAS

    Crispy potatoes with spicy sauce & aioli

    GF/V

  • Clams in a tomato-based sauce garnished with a sprig of fresh herbs

    MEJILLONES A LA MARINERA

    Is a very typical dish of any Galician restaurant and especially those found in coastal areas. Mussels from Westcott Bay

  • Several white plates with appetizer bites topped with meat and garnished with microgreens on a dark table.

    PULPO A LA GALLEGA

    Spanish Octopus and potato cooked at low temperature in a broth made with rock fish from Minorca. Served with semi-spicy Spanish paprika oil, aioli and some micro-greens. Perfectly cooked and delicious


    GF

  • Close-up of cooked shrimp garnished with herbs on a white plate.

    PINTXO DE GAMBAS AL AJILLO

    Garlic spot prawn skewer

    GF

  • A white plate of mussels cooked in a rich tomato-based sauce, garnished with a sprig of fresh herbs.

    MEJILLONES A LA VINAGRETA

    Mussels served cold with onions, bell peppers and a vinaigrette

    GF

  • Appetizers with smoked salmon, cream cheese, and garnish on bread, decorated with edible flowers.

    PACIFIC NORTHWEST TOAST

    Local coho salmon cured with citrus, local
    honey, spices & Bombay Sapphire. Serve with arugula and local goat cheese.

  • Fried breadsticks garnished with microgreens and drizzled with sauce, artfully plated on a dark dish.

    BERENJENA A LA ANDALUZA

    Eggplant breaded in semolina with local honey and Aleppo pepper

    V

  • Close-up of gourmet canapés with toppings, skewered with blue-topped toothpicks on a wooden board.

    CUBAN TOAST

    local pork shoulder, cooked at low temperature for more than 24 hours in a Cuban style marinade. With French mustard & Bubbies bread & butter chips Pickles

  • An outdoor charcuterie board filled with cheeses, fruits, flowers, and other snacks, set in front of a brick oven.

    CHEESE STATION

    Contain a selection of high quality cheeses from Spain, like Idiazabal, Minorca gran reserv, manchego, cabrales and other of similar qualities. Served with fresh fruits, macrona almonds, nuts, quince paste, fig bread, romesco sauce, tomato marmalade

    GF

  • A dish with a slice of bread topped with thinly sliced cured ham, garnished with green microgreens and a green leaf, on a white plate.

    PA AMB TOMAQUET & IBERICO HAM

    Grilled bread serve with tomato and bellota Ham by Fermín. Fermin Iberico acorn-fed ham is 100% Iberico, which is an original breed from Spain known as "pata negra".

    V/Option

  • Dessert and snack table with flowers at a gathering or party.

    IBERIAN CHARCUTERIE PLATTERS

    Iberian chorizo, bellota ham, cured Iberian sausage, Iberian cured loin. Served with Fresh fruits, nuts, bread and Spanish olives. All meats and cheese come from Spain

    GF

  • Fried empanadas arranged in a line on a wooden serving board with a small bowl of dipping sauce in the middle.

    EMPANADAS SAN JUAN

    Our empanadas. Made with a vegetable based dough, with no animal product. Filled with a delicious sofrito with excellent quality  local Albacore and local eggs. The Cilantro aioli is made with avocado oil and citric

  • A table with a large bowl of oysters, garnished with lemon slices and berries, outdoors at a gathering with people and a grill in the background.

    OYSTER BAR FROM WESCOTT BAY

    Raw & Grilled oysters bar: our famous chili bourbon butter, harissa butter and the classic Mignonette.  Raw with black caviar, Gin Tonic oyster with cucumber granita,  raw with a apple gel with a champagne foam.

    GF

  • Bowls of mussels in broth garnished with sliced garlic, placed on a wooden serving board.

    MEJILLONES AL CURRY

    Local mussels from Westcott Bay, Indian curry. cilantro, coconut cream, fresh ginger, sesame oil.

  • A small appetizer with a piece of yellow cheese, topped with a slice of red tomato and black tapenade, secured with a decorative toothpick with a loop at the top, served in a light-colored bowl.

    PINTXO DE QUESO MAHON

    Semi cured cheese from Minorca, winner for 5 consecutive years best cheese in the world. Served with candied tomatoes and black olive caviar

    GF/V

  • Baked potato with melted cheese on top, garnished with fresh green herbs on a white plate.

    MINORCA FORMATJADES

    This formatjade is filled with Arabic seasoned organic grass fed ground beef and combined with marmalade giving it a savory sweet explosion of flavor

  • Mini appetizer bites with cheese, red pepper, dollop of white sauce or cream, and a green toothpick, arranged on a wooden surface.

    SPANISH OMELETTE

    Classic Spanish omelette serve with aioli and piquillo peppers (small toothpick bites). 

    GF/V

  • Three slices of toasted bread with tomato-based toppings on a sheet of white paper, with a small bowl of honey and a honey dipper in the background.

    SOBRASADA & HONEY TOAST

    Grilled sobrassada from Minorca, with local honey on homemade bread. Open fire cooking wiht the OFYR.

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DESSERTS

  • A slice of cheesecake with a graham cracker crust, garnished with crumbled toppings and small red berries, served on a dark gray plate.

    BASQUE BURNT CHEESECAKE

    Local eggs, cream, sugar, cream cheese and cookie sand.

  • Small glass jars filled with a creamy yellow dessert, each garnished with purple and yellow edible flowers, arranged on a wooden surface.

    FLAN

    This is a very typical dessert all over Spain, it is a delicious custard made with local eggs from Sweet Earth Farms, organic milk and sugar

    GF

  • Elegant plated dessert with a scoop of ice cream dusted with cocoa powder, garnished with chocolate pieces, diced fruit, and decorative edible elements on a white plate.

    TIRAMISU

    Local eggs, sweet wine, mascarpone, soletas cookies, expresso coffee & cocoa

  • Fried churros with chocolate sauce in a small cup, served on a speckled ceramic plate with additional churros and dipping sauces in the background.

    XURROS & XOCOLATE

    Xurros are made with organic flour and covered with sugar, then served with hot chocolate

  • A bowl of grilled or caramelized banana topped with orange zest, served with a scoop of cookies and cream ice cream, garnished with a sprinkle of cinnamon.

    TORRIJAS

    Brioche bread soaked in coconut milk flavored with spices and citrus. Then we torch it just like a cream brûlée giving it a fine crystallized layer of sugar. Accompanied with local vanilla ice cream

  • A slice of cheesecake with a chocolate crust served on a white plate.

    CHOCOLATE CAKE WITH COFFEE MOUSSE

    This chocolate and coffee cake is flourless. It is absolutely delicious and a great gluten free option

    GF

LETS PLAN YOUR MEAL