Spanish Tortilla
Layers of Potatoes, Onion and Spanish Chorizo Baked in an Egg Custard
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Cheeseboard Featuring
Estrella, Alpine or Twin Oaks Cheeses (WA creameries, seasonal products) with Strawberry Balsamic Mostarda (candied fruits and juice with drops of mustard great for pairing with cheeses), Roasted Nuts and Basil Crostini, available before and during dinner
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Albondigas
Meatballs made from Mt. Shadow Natural Meats Ground Pork, Served in a Tomato-Garlic Sauce, at each table
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Figs
in a Sanchez Romate Sherry Vinegar Reduction, Served with Mahon Cheese, at each table
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Spinach Salad
with Washington Smoked Trout from Gerard & Dominique, and Hood River Apples, Lightly Tossed in a Lemon-Mustard Vinaigrette, at each table
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Asiago, Kalamata Olive & French Baguette Breads
from Panzanella Bakery, Served with Siurana D.O.P Extra Virgin Olive Oil and Organic Arbequina Olives from Catalonia, at each table
