Chef Nils and General Manager/Sommelier Mani Gonzalez have paired 5 courses and 6 wines to guide you through a mini culinary tour of Spain. $80 per guest

FIRST

Caves Naveran ‘Cava Dama’ (Catalonia/Penedes)

 SECOND

smoked salmon roulade / cucumber / lemon-herb neufchatel cheese
Envidia Cochina Rias Baixas Tete de Cuvee 2017 (Galicia/Rias Baixas)

THIRD

warm onion tart / artichoke / figs / almonds / egg custard
Vall Llach ‘Embruix’ (Catalonia/Priorat)

INTERMEZZO

FOURTH

duck confit wonton / shiitake mushroom / roasted duck broth / chives
Lopez de Heredia Vina Tondonia Reserva 2006 (Rioja) 

FIFTH

honey-caramel ‘cheerio’ crunch gelato
Valdespino Oloroso V.O.S. Solera 1842 Jerez Sherry (Andalucia/Jerez-Xeres-Sherry)