Spanish Tapas

Spring

English Pea, Green Bean and Pea Shoot Salad with Shaved Ricotta Salata, Mint and Meyer Lemon

Blistered Padrón Peppers with Lemon and Sea Salt

Sautéed Monterey Bay Calamari with Chorizo, Piperade and Gigante Beans

Crispy Potatoes with Garlic, Parsley and Saffron Aioli Dipping Sauce

Grilled Flank Steak & Green Onions over Wild Arugula with Romesco Sauce and Shaved Manchego

~ Dessert ~

Little Lemon-Almond Cakes with Fresh Strawberries, Pedro Ximénez Sherry and Whipped Cream