Catalan Fish Stew. Spanish seafood stew with white fish, mussels, clams and shrimp in a smoky paprika and saffron broth. Gluten-free.

Spanish Tortilla. Traditional egg, potato and onion omelet. Great for brunch or tapas! Vegetarian and GF.

Pan Con Tomate (Spanish Tomato Bread with Chorizo) is an easy way to use your favorite summer garden tomatoes.

Traditional Spanish Gazpacho. A classic cold vegetable soup with tomato, cucumber, bell pepper, garlic and olive oil.

Vegan Blueberry Green Tea Muffins. Whole wheat flour and matcha make these vegan blueberry muffins a standout.

New England Anadama Bread is a traditional cornmeal and molasses yeast bread from Massachusetts.

Beer-Soaked Garlic & Rosemary Fries. Russet and sweet potatoes are soaked in beer and baked until crispy and golden.

The Rosemary White Lady is an ethereal summer cocktail of gin, Cointreau, lemon juice, rosemary simple syrup and egg white.

Classic Confit de Canard (Duck Confit). Crispy-skinned duck cooked in its own fat. Try this served with duck-fat fried potatoes!

Oysters on the Half Shell with Rose-Wine Mignonette.

French Negroni with Lillet Blanc, Sweet Red Vermouth, Gin and an orange twist.

Fines Herbes Chicken Salad with Strawberries and Goat Cheese. Lively French-style Bistro chicken salad.

Orange Blossom Sable Cookies. French butter cookies with orange blossom water, orange zest and dark chocolate.

Corpse Reviver #1. Cognac, calvados, sweet vermouth and Domaine de Canton ginger liqueur are sure to revive your spirits.

Mango Mezcal Sorbet. Sweet mango and smoky mezcal pair perfectly in this gluten-free and vegan summer dessert.

Smoky Negroni. Mysterious mezcal takes the place of gin in this twist on the classic negroni.

Homemade Chipotle & Jalapeño Bagels are great for a kicked up weekend brunch.

Spicy Black Bean Hummus with Mango-Cucumber Salsa. Light and fresh vegan appetizer!