GREEK ACROPOLIS CLASSICS

GREEK-STYLE ROTISSERIE CHICKEN
Whole chicken is rubbed with garlic, lemon and fresh oregano. Rotisserie-roasted until golden brown and pulled from the bone; served with grilled plum tomatoes and kalamata olives. Chilled cucumber tzatziki sauce offered on the side.

RED SNAPPER VERA CRUZ
Filets of red snapper topped and baked with a fragrant blend of plum tomatoes, peppers, sweet vinegar, green olives and capers. Served warm.

POTATO, EGGPLANT AND TOMATO MOUSSAKA
Inspired by classic moussaka, this vegetarian version features very thin slices of potato layered with eggplant and ripe tomato. Topped with a decorative layer of vegetables, drizzled with oregano béchamel and baked. Served warm.

DOLMAS WITH CURRANTS AND PINE NUTS
Marinated grape leaf rolls filled with rice, currants, dill and pine nuts. Served chilled.

GREEK LAYER DIP
Housemade hummus layered with cucumber tzatziki, crumbled feta cheese, and a tomato, kalamata olive and cucumber relish. Garnished with fresh oregano and served cold with baked pita chips.

SPANISH EL PRADO TAPAS

PATATAS BRAVAS
Crisply fried new potato wedges served with a spicy tomato-paprika bravas sauce and drizzled with espellette aïoli.

TORTILLA ESPANOLA
Classic spanish omelette layered with piquillo peppers, pea shoots and red bliss potatoes. Served room temperature.

CROQUETAS DE POLLO
Smoked chicken and potato croquetas, rolled in fine bread crumbs and quickly fried. Served with saffron aïoli.

ENSALADA DE PULPO
Grilled octopus tossed with chick peas, tomatoes, onions, pimento and olives in lemon-parsley vinaigrette.

HUEVOS ENDIABLADOS
Deviled eggs stuffed with whipped yolks, marinated white tuna and capers. Garnished with a sliver of white anchovy.

ALBONDIGAS
Small veal and pork meatballs in a creamy saffron-almond sauce.

ENSALADA DE ACEITUNAS
Castelvetrano olives with saffron-roasted cauliflower and feta cheese.

CHORIZO
Spicy spanish chorizo, lightly sautéed in olive oil, sliced and served warm.

MONTADITOS
Baguette topped with sherry-braised beef short rib and manchego cheese; piquillo peppers with avocado cream and lime.