Spanish Tapas

HOT TAPAS

• Serrano ham and pea croquetas

• Pan seared prawns with salsa brava

• Boneless morsels of chicken in a saffron garlic sauce served hot from a chafing dish with small rolls

• Tartlets filled with spinach, pine nuts, raisins, apricots and goat cheese

• Marinated and grilled skewers of spiced ground lamb, passed with a mint and orange allioli

• Puff pastry empanadillas filled dates, blue cheese and Spanish chorizo (other fillings available, including vegetarian)

• Herbed sausage tartlets

• Meatballs in garlic and almond sauce served hot from a chafing dish

COLD TAPAS

• Tortilla Española: classic potato and onion spanish omelette similar to a fritatta

• Marinated mussels on the half shell

• Roasted vegetables with red bell pepper and almond dip

• Pan seared scallops on toasted brioche with “burnt” garlic sauce

• Seared filet of beef sliced and served on baguettes with Cabrales blue cheese butter

• Ensaladilla de paella: saffron rice studded with shellfish, served cold

• Ensaladilla Rusa: spanish potato and vegetable salad

• Marinated trio of vegetables; mushrooms, olives and carrots

• Fresh fruit beautifully displayed in easy to eat pieces and served with spanish cheeses and quince paste