Bolo Menu

Black Beans and rice in green sauce

Roasted Garlic Spinach

Smoked Paprika Fries

Haricots Verts

with saffron aioli

Roasted Garlic Potato Gratin

Bolo Salad

with chorizo, cabrales blue cheese tomatoes and 25 - year - old sherry vinaigrette

White Chicory Salad

with spicy lamb sausage, poached egg and mustard - toasted almond vinaigrette

Warm Fig Salad

with cabrales blue cheese crispy Serrano ham and walnut vinaigrette

Chopped Salad

with chickpeas, cucumbers, red beans, crispy bread chips and Spanish farmers cheese

Chilled White Gazpacho

with toasted almonds and cava

Fried Squid

with anchovy vinaigrette and parsley

Baked Manchego Cheese

with toasted almonds, yellow pepper romesco sauce and baby arugula

Over Roasted Shrimp

with toasted garlic and hot chile oil

Salmon Tartare on a Crisp Chickpea Polenta Cake

with red pepper pesto and lemon - chive oil

Grilled Lamb Tenderloin Salad

with farro, mint, pine nuts and red hot pepper vinaigrette

Charcoal Grilled Octopus

with grilled lemons, fresh oregano and garlic oil

Oven Baked Flatbread

with chickpea hummus, broccoli rabe, roasted tomato, goat cheese and black olive oil

Saffron Rice Cake

with shrimp

Sauteed Squid and Bacon

with garlic oil

Artichoke Heart

with quail egg and salmon caviar

Piquillo Pepper Stuffed

with raw tuna salad

Spanish Tortilla

with green romesco

Twelve Layer Potato

with caramelized shallots

Seared Sea Scallop

with hot cherry peppers

Salt cod Fritter

with parsley garlic sauce

Pan Fried Duck Liver

with sherry vinegar, honey and black pepper

Crisp Frog's Leg

with mint and garlic

Lamb Tenderloin

with arugula and oven dried cherry tomatoes

White Anchovies

with tangerine

Pork, Potato and Goat Cheese Skewer

with smoked paprika

Sweet Pea Risotto

with manchego cheese wild mushroom vinaigrette and white truffle oil

Black Squid Ink Risotto

with grilled prawns, lobster and green onion vinaigrette

Pan Roasted Rabbit Wrapped in Serrano Ham

with toasted corn risotto, caramelized shallots and thyme

Shellfish and Chicken Paella

with saffron rice chorizo and green peas

Pork Tenderloin Filled

with walnut romesco, oloroso sherry - fig sauce and whipped green onion potatoes

Roasted Chicken

with sherry vinegar glaze fresh cherry sauce and crushed olive oil potatoes

Crispy Striped Sea Bass

with artichokes, black olives, haricots verts and a lemon confit sauce

Roasted Whole Fish

with an aged sherry vinegar - oregano sauce served with smoked paprika fries

Black olive Crusted Cod

with roasted tomato broth clams broccoli rabe and saffron allioli

Oven Roasted Lamb Shank

with toasted orzo and slow roasted tomatoes

Crispy Soft Shell Crabs

with grilled asparagus saffron aioli and cherry tomato relish

Black Pepper Crusted Augus Sirloin

with sherry vinegar steak sauce and yukon gold potatoes with cabrales blue cheese