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Pan-seared monkfish with Iberico ham, served with a spring medley of morels, peas, broad beans, and asparagus in parsley butter.
Smoked haddock served with buttery mustard sauce, wilted spinach, poached eggs, and salty Iberico ham for an impressive dinner.
Tapas-style seafood coated in almond crust, deep-fried until golden, served with a zesty, smoky roasted red pepper purée.
Spanish-inspired deep-fried cheese croquetas served with blistered padron peppers and savory Iberico ham.