The Date Night Tasting Menu
Five courses, two people, one table
A five-course tasting menu for two built entirely from Iberico Club products — from a conserva starter through jamón, cheese, a warm course, and a sweet finish. No reservations needed. Just two people, one table, and the best products in the pantry.
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota "Pata Negra" 2.5oz
- Finest Artisanal Chorizo Ibérico de Bellota | 1.1lb
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Authentic Esparragos de Navarra. Gourmet White Asparagus Jar (9-12 pieces)
- Award winning Majorero semi-cured goat cheese with Paprika. Small wheel 2.2lb.
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Bonito del Norte Belly Tuna “Ventresca” fillets from Bermeo, Spain. 4 oz.
- Extra Premium Almond Soft Turrón Nougat 5.3 oz
- Hand made picos camperos in a wood fired oven. 6 bags.
- Premium Marinated White Anchovies "Boquerones en Vinagre" 3.5oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- The World's Finest Fried Tomato Sauce 12.5 oz Jar
- Premium Hand-picked Manzanilla Olives from Andalucia | 13 oz
Preparation
- Course 1 — Conservas & Bread: Open a tin of boquerones and a tin of ventresca. Arrange on a small plate with toasted bread, a drizzle of EVOO, and lemon wedges. This is your seafood amuse-bouche.
- Course 2 — Jamón & Manchego: Hand-slice or plate jamón ibérico de bellota alongside shaved Manchego, Marcona almonds, and a small dish of EVOO for dipping. Pour a glass of sherry or cava. Take your time here — this is the centerpiece.
- Course 3 — The Warm Plate: Sauté sliced chorizo ibérico in a pan until the fat renders and the edges crisp. Serve on toasted bread with a smear of fried tomato sauce and a drizzle of the chorizo oil. Simple, warm, satisfying.
- Course 4 & 5 — Cheese & Sweet: Plate membrillo (quince paste) alongside Manchego for the cheese course. Finish with turrón broken into pieces alongside espresso. Linger.
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