Similar to the eatery’s Sunday Seafood Boils in the summer and Sunday Pig Roasts in the fall, the spring edition of its exclusive Sunday menu will feature paella as the focal point—Spain’s national dish.
The three-course dinner ($49) runs every Sunday in April and May (April 3, 10, 17, 24, and May 1, 8, 15, 22, and 29) at 6 p.m. based on a two-guest minimum.
Guests will be greeted with house sangria upon arrival, followed with a poached white asparagus salad for the appetizer.
For the main dish, paella made with roasted ling cod, local clams and mussels, prawns, and chorizo soffritto will be served.
Dessert is a Valencia orange-infused chocolate mousse with olive oil ice cream and saffron orange coulis.
A selection of Spanish wines and sangria by the pitcher are also available.
Tickets can be purchased online.