Join us for the launch of our 2024 EXN Dinner Series as Executive Chef Danny Tipper brings the Mediterranean to the Valley for a curated 4-course tapas-inspired menu.
Almond Romesco | Grilled Sourdough | Salsa Verde
Second Tapas-Inspired Course
Pulpo a la brasa
Charcoal Grilled Octopus | Salsa Verde
Croquetas de papas
Crispy Potato Croquettes | Manchego | Chorizo Aioli
Pimientos de Padrón
Roasted Garlic | Lemon | Cracked Black Pepper
Spanish Bomba Rice | Salt Spring Island Mussels | Saffron | Chorizo | Prawn | Chicken Thigh
“Buñuelos de Viento”
Orange Curd | Almond Foam | Shaved Dark Chocolate
Photography & Videography
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