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• Hors d’Oeuvre
  • Gulf Coast Lump Blue Crab with Herbs and Galicia Tetilla Cheese Petits Pastissos
  • Basque-Style Steamed Clams with Housemade Chorizo
  • Gulf Shrimp Croquetas with Manchego, Aïoli, and Tomato Sauce
  • Ibérico Serrano Ham–Wrapped Swordfish Skewers with Saffron Aïoli and Pickled Quail Eggs
  • Marmitako de Cabrito > Goat Stew with Onions, Leeks, Green Peppers, Chorizo, Garlic, Potatoes, Tomatoes, and Pimentón de la Vera
  • Marques de Gelida Brut Exclusive Gran Reserva Cava 2008
• Dinner
  • Pan-Seared Diver Sea Scallop with Crispy Basil Leaf, Romesco, Olive Tostado, La Quercia Cured Ham, and Apricot Chutney with Preserved Figs, Hojiblanca, and Aged Sherry Vinegar (Galicia)
  • Bodegas La Cana Albariño 2011
  • Txangurro > Blue Crab and Florida Lobster–Stuffed Basque-Style Crabs Flambéed with Brandy de Jerez (Vizcaya)
  • Txomin Etxaniz Getariako Txakolina 2012
  • Grouper Kokotxa with Swiss Chard, Idiazábal Cheese, Pil-Pil Sauce, and Chive Garni (Guipúzcoa)
  • Bodegas Muga Rioja Reserva 2008
  • Chorizo-Crusted Pensacola Red Snapper with Saffron Rice Pudding, Mojo de Cilantro, and Fried Silver Mullet Roe (Andalucía)
  • Bodegas Volver Single Vineyard Volver 2010
  • Lamb Shank with Aragonese Potatoes au Gratin, Roasted Baby Carrots, Cipolline, and Roasted Peppers (Aragon)
  • Bodegas Alto Moncayo Alto Moncayo 2010
  • Sweet Basil and Spanish Olive Oil–Infused Ice Cream with Fig and Mascarpone–Filled Buñuelo, Toasted Candied Almonds, and Pedro Ximénez Syrup
  • Alvear Pedro Ximénez de Añada 2008