“To Spain with love . . .”

cocktail hour Pan con Tomate y Manchego Rustic grilled bread topped with grated vine-ripened tomatoes and fresh garlic with Spanish Manchego cheese Spanish Sangria

one Almond Soup Chilled almond, garlic, and olive oil soup garnished with grapes Castillo Perelada Cresta Rosa, Emporda, Spain

two Mini Crepe Lasagna Roasted seasonal vegetable crepe lasagna topped with spring onion Béchamel and fresh Parmesan cheese Castillo Perelada Cresta Rosa, Emporda, Spain

three Medallones de Cerdo en Albaricoque Pork tenderloin medallions with apricots and plums in a cognac bay leaf jus Bodegas Campante Vina Reboreda, Ribeiro, Spain

four Pescado Pan seared snapper with pancetta in a white wine creamy sauce, and garnished with crispy delicate squash Castillo Perelada Blanc Pescador, Emporda, Spain

five Coconut Terrine with Malibu whipped cream Sweet Cava Cocktail

This menu & wine pairings developed and prepared by Owner/Executive Chef Carmen Cabia of El Tenedor, formerly of Lill's on 17th