Fernando's Hideaway Menu and Prices

chicken, spinach, pine nuts and golden raisin.

rosemary chicken skewers.

pan seared chicken livers with sherry cream and tortitas.

pickled anchovies on toast.

quarter pound of sauteed mussels.

spanish "fish-n chips". fried oysters alongside rosemary roasted potatoes with a spanish remulade.

lobster and chive tortilla topped with aeoli.

garlic marinated ahi & shrimp skewers.

seasoned pork stuffed calamari tubes.

prawns stuffed with garlic in chili oil.

razor clam fritters with a saffron aioli.

five sauteed prawns served with mushrooms sauteed with spinach sherry & butter.

fried calamari tossed with spiced salt served with salsa brava and lemon.

dungeness crab cakes with lobster sauce.

a heaping pound of sauteed mussels with saffron, white wine and butter served with grilled rustic baguette.

a heaping pound of manilla clams steamed with spanish chorizo, sherry and piquillo butter.

spicy marinated pork loin skewers.

spanish meatballs in tomato garlic sauce.

chorizo sausage with potatoes and bell peppers.

braised oxtails in a veal & red wine sauce.

house ground filet mignon burger topped with spinach cheese.

a cold puree of tomato, cucumber, piquillo peppers, roasted red peppers, onion and sherry vinegar.

ask your server about today's selection.

house salad. mixed greens with a sherry vinaigrette.

summer tomato salad. mixed greens, trio of fresh tomatoes, finished with sherry vinaigrette.

oranges, fennel, hazelnuts and crumbled blue cheese over mixed greens, with a honey saffron vinaigrette.

spinach with grilled onion, chopped egg and bacon vinaigrette.

clams, mussels, prawns, house smoked salmon and oysters over mixed greens with a tomato vinaigrette.

wild salmon in a saffron corn broth with corona beans, summer vegetables, finished with arbequina olive oil.

seafood stew of clams, mussels, halibut, calamari, and prawns cooked in a tomato, brandy and almond sauce, served with grilled rustic baguette.

honey glazed free range chicken, with mojete, finished with pan jus.

choice usda ribeye grilled to perfection and topped with cabrales blue cheese, served with manchego mashed potatoes, and asparagus.

pan seared filet mignon topped with a rich piquillo pepper and garlic compound butter, served with serrano potatoes au gratin and sauteed spinach.

ask your server for today's chef's vegetarian creation.

traditional spanish paella cooked with sofrito, chorizo, chicken, mussels, clams, calamari, prawns, and peas; order per person.

same preparation as traditional paella flavored with squid ink.

saffron rice with pork, vegetables cooked in a chili garlic sauce.

crab, crayfish and lobster, clams, prawns, mussels and calamari.