The food is served with a "sharing concept", featuring exotic cheeses, creative salads, and a full menu of sharing dishes such as goat cheese and sundried tomato soufflé, stuffed piquillo peppers with Idiazabal cheese, basil leaves stuffed with chevre and pine nuts, and baked brie with carmelized onions, candied walnuts, and apricot preserves. This is only the beginning…top off the evening with truffles, chocolates and other desserts that pair nicely with dessert wines, ports, and sherries.