Tess’s Kitchen Chef’s Table: A SPANISH MENU TO CELEBRATE COLUMBUS DAY

Fried ham and cheese puffs, marinated green olives

Empanadillas de carne – Beef-filled pastries with fall lettuces

Souquet of shrimp with toasted almond sauce

Fried rice from the Costa Brava

Conjeo en pepitoria- Rabbit with artichokes and mushrooms

Tarta de manzana y membrillo – Apple and quince tart

Chocolate orange truffles

Gravenstein apple paste