Candela Restaurant Menu

Grilled - Mojo Verde Sauce

Grilled - Mojo Verde Sauce

Beef meatballs cooked in red wine and tomato sauce.

Grilled Flat Iron Steak - 6oz, Mojo Verde.

Bechamel, basil pesto, balsamic glaze.

Tomato, olives, raisins, capers and white wine.

Garlic, parsley and white wine sauce.

Traditional Spanish brothy rice with chicken, sausage, artichokes, and chickpeas.

Traditional Spanish brothy rice with shrimp, clams, mussels, and calamari.

Create your own Spanish board. Choose any three from our selection of traditional Spanish cured meats and artisan cheeses.

Pre-sliced 2.5 oz. Premium Spanish Ibérico ham from free-range pigs raised in the countryside and fed a natural diet of grains, grasses and seasonal resources. Slowly cured for a rich, savory flavor, delicate marbling and a smooth, lingering finish.

Pre-sliced 2.5oz. Exceptional Spanish Ibérico ham from free-range pigs finished on acorns during the montanera season. Naturally slow-cured, with delicate marbling, a silky texture and an intensely rich, nutty flavor that lingers on the palate.

The fish are meticulously cleaned, trimmed, and filleted by hand by skilled local artisans. Salt-cured and aged for several months to build deep umami complexity before being packed in oil (typically sunflower or olive oil)

Premium, hand-filleted white anchovies from the cold waters of the Cantabrian Sea in northern Spain, traditionally marinated in white wine vinegar and preserved in sunflower oil.

2oz - Luxurious, dry-cured pork loin made from free-range, acorn-fed 100% Ibérico pigs in Spain.

2oz - Lean Spanish dry-cured pork loin, delicately seasoned with sea salt, garlic, and smoked Pimentón de la Vera.

2oz - Premium, dry-cured Spanish sausage made from the rich, marbled meat of free-range Ibérico pigs and seasoned with simple spices instead of smoky paprika

2oz - Premium, dry-cured Spanish sausage crafted from the rich, marbled meat of indigenous Iberian pigs and seasoned with smoked paprika and garlic

6oz - Ready-to-serve variety pack that features a trio of traditional, dry-cured Spanish meats. Jamón Serrano: Dry-cured Spanish ham with a rich and savory flavor. Lomo: Cured pork loin that is tender and subtly spiced. Chorizo Clásico: A smoky, paprika-infused cured sausage.

2oz - Traditional, dry-cured Spanish ham offering an authentic taste of tapas culture.

Black Garlic, Anchovy, and Truffle (Tabla de Queso Vega Sotuélamos Ajo Negro, Anchoa, Trufa) is an artisanal gourmet Spanish tasting assortment crafted from 100% pasteurized sheep's milk

Typical Spanish snack in the shape of a small breadstick that comes from Seville in the southern Spanish region of Andalusia

Marinated Canarian-style olives

"Gallega" bread brushed with garlic-infused olive oil.

Garlic-rubbed toast topped with grated tomato and grated manchego cheese.

Garlic-rubbed toast topped with grated tomato and thinly sliced serrano ham.

Marinated white anchovies with fresh garlic, tomato, parsley and capers.

Four creamy Spanish croquettes — choose cod fish (bacalao), spinach (espinacas), manchego cheese or garlic shrimp (gambas al ajillo)

Fried potatoes, signature spicy alioli sauce.

Cassava with garbanzo hummus, alioli, and cilantro mojo.

Sautéed with olive oil, crushed red peppers, and wine.

Traditional Catalan and Valencian vegetable dish made of finely diced eggplant and zucchini slow-cooked in a rich sofrito of garlic, onion, grated tomatoes, and olive oil

Spinach, goat cheese, raisins, almonds, bechamel, mozzarella gratin. Basil pesto and balsamic glaze drizzle.

Roasted veggies, spreadable sobrasada sausage, mahón cheese gratin, honey drizzle, and toasted almonds.

Blood sausage with confit piquillo peppers, honey drizzle, and toasted almonds.

Refried chickpeas with sausages and serrano ham.

Chistorras, Basque sausage cooked in red wine and honey.

Homemade beef meatballs, red wine and tomato sauce with fries and alioli.

Serrano ham, garbanzos, garlic, red crushed peppers, wine and parsley. Grated manchego cheese.

Sautéed shrimp, artichokes, garbanzos, garlic, red crushed peppers, wine, parsley, with grated manchego cheese.

Shrimp and mushrooms sautéed with olive oil, crushed red peppers, and wine.

Sweet and spicy shrimps in sofrito and tomato sauce with green plantains olives, peppers and raisins.

Juicy shrimp, red crushed peppers, parsley, splash of sherry wine.

Clams with garlic, red hot pepper, wine, and parsley.

Sofrito, red crushed pepper, splash of tomato, oregano and parsley.

Catalan sausage, Clams, Shrimp, and White Bean Stew

Mixed greens with roasted beets, goat cheese, toasted almonds, balsamic glaze, rosemary olive oil and lemon vinaigrette.

Mixed greens with tomatoes, garbanzos, artichokes, peppers, onion and olives in a creamy gazpacho vinaigrette, topped with grated Manchego.

A comforting Spanish rice stew. Plump grains of rice in a deep, flavorful seafood broth loaded with shrimp, clams, mussels, fish, prawns, blue crab, and squid. Warm, rustic, and bursting with the taste of the sea

Chicken, sausages, chickpeas, artichokes, piquillo peppers, and green beans in a brothy rice dish with alioli.

Calasparra rice, cooked in saffron broth with sofrito, chilean sea bass, prawns shrimp, butifarra sausage, artichoke, garbanzos.

Calasparra rice, cooked in saffron broth with sofrito, chicken, sausage, calamari, shrimps, clams, mussels, chickpeas, artichokes, piquillo peppers and green beans.

Calasparra rice, cooked in saffron broth with sofrito, chilean sea bass, shrimp, prawn and lardo ibérico de bellota

Calasparra rice, cooked in saffron broth with sofrito, calamari, shrimps, clams, mussels, green beans and piquillo peppers.

Calasparra rice, cooked in saffron broth with sofrito squid ink, calamari, shrimps, clams, mussels, piquillo peppers and green beans, alioli.

Calasparra rice with saffron, sofrito, chicken, sausages, chickpeas, artichokes, and vegetables.

Calasparra rice in saffron broth with sofrito, chickpeas, artichokes, green beans, piquillo peppers, and a medley of seasonal garden veggies.

Oven roasted, salsa verde, confit potatoes

Mediterranean sea bass, shrimp, and salsa verde

Fisherman's stew of Chilean sea bass, shrimp, clams, mussels and calamari in sofrito, fresh tomato, wine and saffron broth with potatoes, picada and aioli.

Castilian casserole of chicken, sausage, chickpeas, artichokes, potatoes, piquillo peppers, green beans, olives, raisins, picada and aioli.

Grilled chicken breast with alioli, piquillo peppers, sobrasada and Mahón cheese gratin, basil pesto and balsamic drizzle, with rosemary potatoes.

Layers of lasagna with Bolognese ragú, bechamel sauce, basil pesto, and balsamic glaze drizzle.

Braised in red wine and aromatics, served over mushroom rice with a hint of white truffle.

Parsley and cilantro mojo, roasted potatoes with rosemary olive oil.

Slow-cooked piquillo peppers in olive oil.

Smooth custard topped with a layer of caramel sauce.

Flourless almond cake with a dusting of powdered sugar, accompanied by a swirl of berry sauce.

Chocolate ganache cake

Honey and almonds

Fresh squeezed lemonade.

Strong, concentrated coffee with a rich crema on top.

Layered espresso and sweetened condensed milk.

Rich espresso topped with steamed milk foam and a sprinkle of cocoa powder.

A blend of rich espresso and milk, served over ice.

2oz Hot pepper infused olive oil.

2oz Hot peppers infused olive oil

3.5oz Garlic mayonnaise.

3.5oz Chipotle mayonnaise

3.5oz Parsley, cilantro, garlic, cumin, vinegar, and olive oil sauce

Disposable fork, knife, spoon, and napkin.