Menu – Suttle Lodge with Abacela

First Course

Mixed board of snacks

Marinated seafood: sardines in lemon oil, octopus in xvoo, mussels in escabeche, cockles in herbs

Frito: Mixed vegetables, preserved lemon aoili

Cheese: pantaleo, aged spanish goat milk, crackers, bread, quince with cava

Wine: 2018 Albariño

Second Course

Mixed board of snacks pt. 2

“Cured” duck breast

remolacha brava (fried beets), pimenton aioli, grilled calcots, romesco, jamom with friend almonds, xvoo, sherry

An in between simple salad, herbs, sherry, xvoo

Wine: 2016 Grenache

Third Course

Roasted leg of lamb, hibiscus glazed lamb ribs, braised broad beans

Wine: 2015 Tempranillo Reserve

Fourth Course

Summer berry popsicles, chocolate, marcona almond salt

Wine: 2015 Port