AmuseBouche
Tomato-Artichoke Escapeche - toasted baguette, micro-herbs
Wine: Albert I Noya Cava Brut Reserva, N.V.

Appetizer
Spanish Octopus - watercress, avocado, citrus, daikon sprouts, orange reduction
Wine: Mas Ignues Barranc Dels Closos Blanc, 2008

First Course
Paella - saffron infused Bombay rice, chorizo, assorted shellfish, asparagus, sweet piquillo peppers
Wine: Altos del Cuco, 2008

Entrée
Roasted Margret Duck Breast - carrot mousse, baby bok choy, duck jus
Wine: Dominio de Tares Baltos, 2006

Dessert
Chocolate Flan - cherry sorbet, fresh berries
Wine: Casa de la Ermita Dulce Monastrell, 2006