All menus are from 2024

THUSDAY, AUGUST 1, 2024

STARTER  
CHILLED TOMATO SOUP
MEET GAZPACHO'S RICHER, CREAMIER COUSIN
(SALMOREJO CORDOBES)
prepared with fresh tomatoes, chopped onion, sherry wine vinegar, lemon juice and garlic - garnished with chopped boiled egg, thinly sliced ham and a drizzle of olive oil  
VEGETARIANS MAY HAVE WITHOUT HAM

  ENTREES  
MADRID STYLE SPANISH CHICKEN BREAST  $43.00 
prepared with bone-in chicken, bacon, onion, garlic, chopped dates, dry sherry, chicken stock, cinnamon, bay leaf, paprika, saffron, olive oil and black pepper  

SPANISH SEAFOOD STEW WITH CHORIZO AND CHICK PEAS $44.00
 prepared with cod fillet, shrimp, scallops, dry sherry, saffron, carrots, bell peppers, celery, chicken stock, onions, garlic, olive oil, smoked paprika, bay leaves, tomatoes, black pepper, zest of lemon and a sprinkle of flat leaf parsley   

VEGETARIAN ENTREE 
(PLEASE ORDER WHEN MAKING RESERVATION)  

CHICKPEA, POTATO, SPINACH AND SQUASH STEW $43.00
 prepared with sliced zucchini, garlic, tomatoes, saffron, onion, sweet paprika, dry sherry, vegetable stock, olive oil and fresh parsley   

ALL ENTREES WILL BE SERVED WITH A FRESH VEGETABLE AND RICE  

DESSERT  
HOUSE MADE ALMOND CAKE (TARTA DE SANTIAGO ) - SERVED WITH LEMON CREME ANGLAISE AND FRESH BERRIES

FRIDAY, AUGUST 2, 2024

CALL - 413-743-1591
FOR MENU OPTIONS

SATURDAY, AUGUST 3, 2024

CALL - 413-743-1591
FOR MENU OPTIONS

WEDNESDAY, AUGUST 7, 2024

STARTER  
CARAMELIZED SHALLOT, MUSHROOM AND GOAT CHEESE TARTLET 
served with a simple salad  

ENTREES  
PORT BRAISED BEEF  $45.00
 prepared with carrots, celery, onion, garlic, fresh ginger, black pepper, star anise, cinnamon stick, stock, orange juice and red wine   

SALMON, SHRIMP AND SCALLOP SEAFOOD CAKES  $44.00 
served with a Ginger-Lime Beurre Blanc and a Parsley Gremolata

VEGETARIAN ENTREE 
(PLEASE ORDER WHEN MAKING RESERVATION)  

VEGETARIAN STUFFED CABBAGE - served with a Romesco Sauce  $43.00
prepared with olive oil, onion, garlic, carrots, mushrooms, sun dried tomatoes, chick peas, celery, brown/wild rice, toasted almonds and chopped fresh dill and flat leaf leaf parsley   

ALL ENTREES WILL BE SERVED WITH POTATO GRATIN AND A FRESH  VEGETABLE  

DESSERT  
HOUSE MADE RASPBERRY ICE CREAM - served with a Lime Butter Cookie