La Catalana Menu

Catalan smoke grilled vegetables, roasted eggplant, bell peppers, onion, olive oil and tomatoes.

Grilled red bell peppers, capers, garlic, rosemary, thyme, salt, cayenne pepper, parsley, sherry and sherry and balsamic vinegar.

Fried potatoes, paprika, hand made brava sauce

Fried potatoes with alioli (hand made garlic mayo w/ saffron)

Sautéed mushrooms, garlic sauce

Spanish olives with manchego cheese and membrillo

Assortment of imported cheeses with seasonal fruit and nuts

Sautéed garbanzo beans, spinach and paprika

Lightly fried asparagus with romesco sauce (contains almonds)

Rioja

Spanish bomba rice, saffron with a combination of bell pepper, flat green beans, chicken, short pork ribs, shrimp, clams and mussels

Spanish bomba rice, saffron with a combination of flat green beans, chicken and botifarra

Spanish bomba rice, saffron with a combination of shrimp, clams, calamari, shrimp, squid ink & alioli

Noodle paella, saffron with a combination of seafood; shrimp, clams, calamari

Catalan toast with garlic, tomato and olive oil -

Catalan sausage, raisins, mushrooms, pine nuts, parsley and jerez

Plank of iberico ham cured months, and manchego cheese

Plank of serrano ham cured months, and manchego cheese

Spanish cured chorizo marinated in red wine

Fried blood sausage, tomato confit and aluvia puree

Boneless chicken breast in creamy saffron sauce w/ manchego

One slider of ground lamb, caramelized onions and red wine sauce with manchego cheese

Fried eggs broken yolk, fried potatoes and serrano ham

Socarrat is the crispy, toasted rice that sticks to the bottom of the paella pan the socarrat is the caviar of the paella and it has its roots in the jewish and moorish cultures that invaded spain. The socarrat symbolizes hospitality and is ordered to the guests first in the year dc, the moors introduced the cultivation of bomba rice in the albufera, spain, and saffron, the two main ingredients that are key in a traditional paella