Salad of Bitter Greens, Piquillo Peppers, Sous Vide Apples, Candied Marcona Almonds, and Manchego Cheese

ENTRÉE CHOICE

Duck Breast with Smoked Paprika, Green Olive and Orange Sauce

Seafood Paella with Chorizo and Saffron

Crispy Sous Vide Pork Belly Confit with Maui Onion and Piquillo Pepper Jam

Tortilla De Patatas with Romesco Sauce and Eggplant Escabeche (vegetarian)

Dessert

TBA

*Please note that menus and ingredients may change due to availability during the semester