Multi-Column - Basic

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