tapas 

passed hors d’oeuvres:

 

warm cabrales-stuffed dates wrapped in crispy serrano ham (GF, NF, EF)

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kale + butternut squash empanadas with sage crema (VG, NF, EF)

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grilled artichoke, pepper and onion flatbread with manchego cheese (V, NF, EF)

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lobster “tacos” with avocado + mango (GF, NF, EF)

 

buffet:

 

brussels sprouts salad with roasted and raw apples, goat cheddar + almonds on the side (VG, EF, GF, NF if no nuts added)

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goat cheese-stuffed piquillo peppers with chilled asparagus + sherry vinaigrette (VG, NF, EF, GF)

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heirloom tomato salad with grilled corn, blistered peppers + pickled onion (VG, NF, EF, GF)

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root vegetable tortilla española  with lemon aioli (VG, GF, NF)

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roasted cauliflower with capers, raisins and fried olives (VG, NF)

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grilled head-on shrimp with romesco butter (NF, GF, EF)

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paella Valenciana- chicken, chorizo + seafood paella with vegetables (NF, GF, EF)

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mushroom, fennel + greens paella (NF, VG, GF, EF)

 

passed mini desserts:

mini churros with orange caramel;

crema catalana spoons;

dark chocolate “bocadillos” with sea salt and olive oil;

coffee shortbread sandwiches with milk jam

peach hand pies with bourbon and cinnamon