Italian peasant Ciabatta, French Sourdough, Whole Wheat and Seeded French Sourdough. Served with creamery butter.

Our Chef selects the finest local farm-fresh vegetables from our local farms and sautéed in olive oil, garlic, fresh herbs, and white wine. May include baby carrots, asparagus, broccolini, baby kale, heirloom cherry tomato, cauliflower and Romanesco.

An assortment of colorful large and small local heirloom tomatoes, local organic greens, and grape sized fresh mozzarella balls seasoned with sea salt and cracked black pepper chili flakes and Corto extra virgin olive oil. Garnished with fresh basil leaves, grated parmesan and Balsamic syrup.

Pan-fried fingerling potatoes and thinly sliced onions with butter, salt, cracked black pepper and chopped parsley.

We start are paella early in the morning with a fish stock made from local fish and spot prawns and allow it to simmer for 3-4 hours. About an hour before your event our chefs season the pan with sea salt and olive oil and par cook the chicken thighs, large shrimp and chorizo. Then we add onions, garlic, peppers, fresh tomatoes, oregano and saffron slowly cooking to form the base or Sofrito of our Paella. Next, we add the finest short grain Bomba rice imported from Spain and our seafood stock and gently simmer. Later we add seasoned local black mussels, prawns and Manila clams. When the rice is perfectly cooked, we turn the paella heat to high and toast the bottom of the pan to form the Socarrat or layer of toasted rice (a delicacy in Spain)

Natural chicken breast seasoned with fresh sage, Dijon mustard and fresh garlic, wrapped in thin slices Spanish dry cured ham then pan seared crisp. Served with lemon-caper sauce and charred cherry tomatoes.

We prepare our pig days in advance by injecting a mixture of bitter citrus, oregano, garlic and pineapple juice for added flavor. Then the skin is scribed, and a mixture of brown sugar and salt are rubbed over the pig. Six hours before your event we place the pig in our Caja China box, light the coals and slowly begin cooking the pig in its own juices. During the final hour the pig is flipped over, exposing it’s back to the hot coals. This extreme heat expands the fatty skin and creates a crispy porky goodness unlike anything you will ever taste. We then remove the pig and place it on a carving table and begin preparing the pork for your guests. We then pour all the natural juices inside the box with our citrus – oregano juice and create an amazing sauce to add to the meat. Our Chef’s will give each guest different cuts from the hog and explain the differing flavor of each not to mention the Crackling’s, pork belly and jowl. As Prepared in the tradition of Spaniards in the Valencian.