Amada Meets Coastal Maine - Surf, Shell & Land

Chef Garces reimagines an evening at Amada in the spirit of a true Andalusian coastal tavern. The night opens with sangria and a light bite, moves into a first course, then expands into a wide-ranging tapas spread — some of Amada's most beloved dishes alongside new additions — before arriving at the centerpiece: a Paella de Mariscos made with Maine lobster, Bangs Island mussels, scallops, and prawns. Dessert closes the evening.

Wine pairing available as an add-on.

Event Details:

Date
Jun 20th, 2026

Time
6:00 PM - 9:00 PM

Location
Maine

Ticket Price
225.00

Chef In Residence
Chef Jose Garces & Chef Matt

Available Seats
0

Description:

Timeline and Schedule

The evening begins at 6 PM with a welcome sangria and a light bite. From there, guests move to the table for a first course before the real Andalusian feast begins — tapas served continuously, a showstopping Paella de Mariscos, and dessert to close. Chef Garces will guide guests through the evening. Guests will depart around 9 PM.

Seated Dinner 

Course	Description	Wine/Beverage Pairing
Welcome	Pre-dinner Cocktail Welcome Croquetas de Bacalao, caviar	Amada Sangria
First Course	Heirloom Tomato Gazpacho Strawberries, Cucumber Rings,& Feta, Arbequina Olive Oil.	Poggio delle Baccanti Campania Fiano 2023
Tapas Course Served continuously, family style	Tuna Crudo Ajo Blanco, Pine Nut & Green Olive Escabeche Jamon Iberico (Cinco Jotas) Lamb Albóndigas Lamb Meatballs, Manchego, Sherry & Foie Gras Cream Ensalada Verde Green Salad, Asparagus, Favas, Haricots Verts, Avocado Ibérico Presa a la Plancha Seared, Sherry-Glazed Pata Negra Presa, Charred Cippolini, Miso-Chestnut Mushrooms, Chimichurri and Guindilla Aioli. Gambas Al Ajillo  Garlic Shrimp, Lemon Piquillos Rellenos Maine Crab Stuffed Peppers with Smoked Paprika, Buttered Almonds  Arbequina Olive oil Poached Halibut Saffron–Chorizo-Clam Broth, Charred Corn, Chicharones & Cilantro, Saffron Emulsion Tortilla Española with Local Seasonal Wild Mushrooms, Black Truffle Aioli Pulpo Gallega Slow-Poached Octopus, Potato Espuma,Torres Chips, Furikake, Smoked Paprika Oil	Casa do Arrabalde Vinho Verde 2024
Paella Course	Paella de Mariscos Saffron Bomba Rice with Maine Scallops, Bangs Island Mussels, Maine Lobster, Jumbo Prawns, Smoked Trout Roe, Artichoke-Lemon Salad, Saffron Aioli, and Chorizo Bilbao Brussels à la Catalana Brussels Sprouts, Green Apple, Pine Nut, Valdeón Fondue	Cellar la Salada Roig Boig 2023
Dessert Course	Chocolate Crema Catalana. Macerated Seasonal Berries, Chantilly Cream, Local Honey, Mint.	Mas Peyre Maury Hors d'Age 'La Rage du Soleil' NV

Note: This is a sample menu, options may vary.

Ticket Details: