Our hors d’oevures and some cocktails are a great way to start the party! Browse our offerings and contact us with any questions or special requests.
This thin-sliced dry-cured Spanish pork sausage gets its distinctive smokiness and deep red color from dried smoked red peppers. Served with assorted crudités.
Jamon Iberico Bellota
This exclusive delicacy from Salamanca, Spain has just recently been made available to the US market.
This delicacy from la Dehesa, Spain will open your palate to distinguish pure breed pata negra Iberico pork.
Lightly grilled foie gras imported from France on a mini-toast canapé, and lightly brushed with a plum brandy glaze.
A superb combination of the best the Iberian peninsula has to offer. Includes our original Spanish omelet, Idiazabal cheese, sliced Chorizo, jamon Serrano, and Garlic Shrimp.
Omelet made with farm fresh eggs, diced potatoes, and sweet onions using an authentic Basque recipe and preparation method.
Large peeled and devained pink shrimp seasoned to perfection and pan-griddled in extra virgin olive oil.
Produced in La Mancha, this cheese is made only from the whole milk of Manchega sheep. The taste is very distinctive, slightly salty but not too strong. It is creamy with a slight piquancy. Elegantly cut into bite-size pieces and served with assorted crackers
This is a pressed cheese made from milk of the Latxa breed of sheep in the Basque region of Spain. It has a somewhat smoky, nutty, buttery flavor.
Stuffed Piquillo Peppers
Stuffed with langostino mousse and served on appetizer spoons
Chorizo a la Sidra
Paprika spiced sausage is slowly simmered in apple cider. Served on a thin-sliced baguette toast.
Spanish chorizo links cut into pincho sized portions and lightly stir-fried in extra virgin olive oil
This imported Spanish delicacy is dry cured and served in thin slices, similar to the Italian prosciutto. Served wrapped around thin crispy breadsticks.
Iberico Pata Negra Carpaccio
This delicacy from la Dehesa, Cordobesa in Southern Spain will open your palate to a new and distinguished pure bred pata negra iberico pork served with a reduction of Pedro Ximenez sherry vinegar on a bed of arugula.
These Spanish delicacies are small fresh anchovies preserved in olive oil and prepared with a light vinagrette with chopped garlic and parsley. Served alongside garlic mini-toasts.
Bacalao al “Pil Pil” Canapes
Cod fish in extra virgin olive oil emulsion served in a mini-dish over a bed of Vegetarian Paella.
Thinly sliced Serrano ham on crispy baguette brushed with olive oil, topped with melted Manchego cheese and cut into bite size sandwiches.
Stuffed Mushrooms Pil-Pil
mushroom caps, filled with a delectable blend of Pil-Pil (emulsion with olive oil and unsalted cod fish with piquillo peppers)
These béchamel based Spanish originals are available in spinach, cod, and cheese flavors.