Starters

• CALLOS A LA VIZCAINA
  Beef Tripe and Chorizo in a stew of Tomato, Onions, Dried Peppers
• GAMBAS AL PIL PIL
  Pan Fried Junior Shrimps with Olive Oil, Garlic, Chilli Peppers and Parsley
• PIPERRADE D' ESPELETTE
  Traditional Stew of Peppers with Onions, Tomato and Egg (Add $10 for addition of Jamon Iberico)
• TOCINO ASADO CON SALSA DE TOMATE AL AZAFRAN
  Slow Roasted Pork Belly with Potato Confit, Fried Tomato and Saffron Sauce
• ESCARGOTS BOURGONAISE
  Escargots in Garlic Parsley Butter