FIRST COURSE
City Vino Oysters:
Oysters served in the half shell baked in the oven
with a pancetta spinach topping.
Served with "Bodegas Protos Verdejo"

SECOND COURSE
Cod and Scalivada:
Salt seared mediterranean Cod served with a
mixture of roasted tomatoes, peppers and onions.
Served with "Bodegas Protos Joven Roble"

THIRD COURSE
Dated Tenderloin:
Date and pine nut encrusted pork tenderloin wrapped in bacon and served with garlic wilted Kale.
Served with the "Bodegas Protos Crianza"

FOURTH COURSE
Grilled Short Ribs:
Thin sliced shortribs served on the bone
served with garbanzo beans and ham.
Served with "Bodegas Protos Reserva"

DESSERT
Crema Catalana:
Sweet egg custard with a crunchy sugar topping.