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.

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.

Basque Favorites

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 with langostino mousse and served on appetizer spoons

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.

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.

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.

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.


Marinated fresh fish, calamari, shrimp, new zealand mussels and little neck clams with onion, peppers in an infusion of olive oil with a balsamic vinaigrette. Served in a mini-martini glass with mini-forks.

Sushi grade yellowfin tuna lightly seared and served on a crispy mini wonton.

Crispy pastry shells filled with a variety of seafood dips made with shrimp, salmon, lump crab, and Florida lobster. Pate and olive tapenade dips are also available.

These tasty specialties are fried on-site and served with chilled cocktail sauce.

Fried on-site and served with chilled cocktail sauce.

Mini crab cakes made with all-lump crab meat and a special blend of spices, sautéed and garnished with a light remoulade sauce.

Bite-size mahi-mahi  fingers are seasoned with Cajun spices and then blackened on our cast-iron skillets. Served on crispy mini toast with a savory piquillo pepper glaze.

We make our citrus marinated seafood ceviche with fresh Corvina or Grouper, finely minced cilantro, green pepper, red pepper, red onions, and spices. Served in either mini-martini glasses, appetizer spoons, or mini-plates.

Large gulf shrimp brinned in our secret spice recipe, quickly broiled and then served chilled with a spicy cocktail sauce.

Made with large white shrimp and rolled in a coconut beer batter before frying on-site. Served with orange-mango chutney sauce

Large seasoned gulf shrimp pan fried in olive oil and served with a zesty aioli sauce.

Mussels prepared in an exquisite garlic and herb emulsion.

Lightly fried, tender breaded calamari rings served with cocktail sauce.

Smoked Pacific Salmon imported fresh from Chile, sliced and  garnished with finely chopped red onions, cream cheese, capers and assorted crackers.

Sea scallops perfectly seared and combined with our fragrant saffron sauce

Gulf shrimp, light mayo, celery, lime juice, and onions heaped onto fresh greens and served on a decorative tray with assorted crackers


‘Albóndigas’ are made with sirloin beef sautéed in a vegetable based gravy.

New Zealand lamb chops are lightly seasoned with garlic salt and fresh rosemary, and prepared to perfection on the griddle. 16 chops per order.

Thinly slices Black Angus beef seasoned with olive oil, black pepper and Parmesan cheese shavings on a bed of arugula.

Grilled Marinated sirloin chunks and vegetables skewered and brushed with a piquillo pepper glaze.

Marinated chicken breast chunks and vegetables grilled speared on a mini bamboo kabob and brushed with a red piquillo pepper glaze

Marinated veal tenderloin and vegetables grilled and speared on a mini bamboo kabob and brushed with a red piquillo pepper glaze

Tender seasoned skirt steak on bamboo skewers grilled and served with our chimichurri sauce.


Yuca crisps fried golden brown and served with cilantro aioli dipping sauce.

Mushroom caps filled with a delectable blend of veggies, garlic, white wine, breadcrumbs, and Parmesan cheese. Baked to a golden brown

Fresh buffalo mozzarella, plum tomatoes and basil seasoned with sea salt, cracked black pepper, and a balsamic vinaigrette dressing

Crusty Galician baguette, olive oil and tomato prepared Majorcan style