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Flour

Picota cherries tart tatin

Picota cherries, chicory endives and gratin goat cheese salad

Pork tenderloin paella with PICOTA cherries

Gallos fritos con olivada | Pan-fried Cornish sole with an olive tapenade

Grilled marinated beef skirt with Argentinian chimichurri sauce on toast (Napoleon Grill)

Pollo a la mostaza | Spanish chicken in mustard sauce

Merluza a la romana con mahonesa | Fried battered hake with mayonaise

Hake with apples and cider sauce | Merluza a la sidra

Empanada gallega del chef Gallego

Mejillones a la marinera | Mussels “fishermen” style

Carrilleras estofadas al PX | Braised pork cheeks in PX Sherry sauce

Bacalao con Jamón – Panfried cod with ham | Barón de Ley | The Spanish Chef