Join us for a tapas dinner party hosted by maestro jamonero cortador (master ham carver) Pedro Liébana, who brings an expertise rarely found in the US directly from Spain to hand-carve JAMON IBERICO DE BELLOTA PATA NEGRA according to a centuries-old tradition.
With a unique, beautiful live performance, Pedro will hand-carve an ENTIRE LEG of Jamón Ibérico, one of the prime delicacy products available for meat lovers internationally!
More prestigious than its Italian cousin, prosciutto, this cured meat product has won prizes worldwide, and is very difficult to find in the US, especially freshly carved. Jamón Ibérico is made from black-hooved pigs (pata negra) that graze in ample space, feeding on acorns. The pig’s leg is cured for up to 4 years.
Join us for an authentic tapas experience, just like you would have in a top bodega in Spain, with a full dinner consisting in a gourmet tapas buffet, all products imported directly from Spain. Fill your plate, grab your friends, and enjoy a lovely evening in a panoramic terrace to the taste and rhythm of the best fiesta Española!
You choose, either bring your own bottle to enjoy with dinner (corkage fee included) or chose the ‘Tapas Dinner + Wine’ ticket, which includes a 750 ml bottle of Carlos Serres 2013 Tempranillo Old Vine red wine from one of the best wineries in the world in the renowned Rioja wine country in northern Spain.
Jamón Ibérico Pata Negra
The caviar of cured meats, one of the healthiest meat products in the world, with less cholesterol than turkey and health benefits similar to olive oil. Cured for 3 years.
Platter of other cured meats:
Spicy cured pork sausage from Pamplona.
Salchichón de VIC
Mild pork sausage, with hints of pepper, from Catalonia.
Platter of 5 cheeses:
In Spanish its name translates literally to “little breast”, this soft cheese from Galicia will melt in your mouth.
The classic Spanish cheese, with a soft but decisive taste, from La Mancha, cured for 3 months.
Queso en aceite
Prime Manchego cured for 6 months and marinated in Spanish extra virgin olive for 2 months to enhance flavor and texture.
A bolder taste, made from raw cow, goat and sheep milk, cured for 4 months, from Navarra.
From the Basque Country, this cheese has a sharp, strong taste, cured for 2 months.
The tapas-bar classics
This classic is never missing in the tapas bar, the thick Spanish potato Omelet.
Pinchos de Chorizo al Vino
Chorizo skewers sautéed in a red wine sauce on baguette.
Spanish potato salad with veggies, tuna, hard-boiled eggs and mayonnaise.
Boquerones en Vinagre
White anchovies fillets from the Cantabrian Sea north of Galicia marinated in vinaigrette.
Olive medley (Cornicabra, Zorzaleña, Cuquillo, Verdial and Gordal varieties) from Jaen, olive capital of Europe and home to Pedro Liébana master ham carver.