* EVENT IS SOLD OUT *
Our last dinner of the season!
PAIRED WITH FERNWOOD CELLARS WINE
~ Hors d'oeuvres to be Passed to Guests ~
Garlic Mushroom Tapa
Button mushrooms sauteed with white onion, garlic and parsley; on a toasted baguette slice with
red chile flake.
Prosciutto Wrapped Shrimp
Large shrimp marinated in Sambuca, olive oil and rosemary; grilled and served on skewers.
Authentic Spanish meatballs are made with pork, onion, garlic, parsley, egg, white bread,
nutmeg, salt and pepper. The almond sauce is made from olive oil with sautéed blanched
almonds, white wine, white bread, garlic and vegetable stock
Found in almost every Tapa Bar is Spain, this classic egg omelet is made by frying Spanish
onions and cubed potatoes together in plenty of Spanish Olive Oil until onions are soft and
potatoes are cooked and slightly crispy, then eggs are added to create a delicious egg omelet.
Spanish Almonds & Olives
Delicate in flavor, teardrop shaped almonds from Spain are lightly fried, salted and paired with
an assortment of Spanish olives.
~ A Spanish presented buffet ~
Cubed bread tossed with fresh tomatoes, cucumber, onion, basil chiffonade, garlic, olive oil, red
wine vinegar and thinly sliced dates
Saffron infused Iberian rice simmered with shrimp, mussels, clams, calamari, chicken, and
Spanish chorizo, peppers and onions.
Stone ground garlic blended with a rich olive oil
Spanish Bread Basket
Sliced ciabatta and baguettes served with roasted garlic, Spanish olive oil and fresh tomato
Pan con Chocolat, Sea Salt, Arbequina Aciete
Chocolate pate drizzled with Spanish olive oil and sea salt; served with toasted ciabatta