Amada Meets Coastal Maine - Surf, Shell & Land - October Edition

The June dinner sold out and left guests wanting more — so Chef Garces is bringing Amada back to coastal Maine this October for a second evening. Same spirit, same sprawling Andalusian table: a welcome sangria and first bite, a chilled first course, then wave after wave of tapas — jamón, crudo, octopus, Ibérico presa, Maine crab-stuffed piquillos, olive oil-poached halibut — before the centerpiece Paella de Mariscos, built around Maine lobster, Bangs Island mussels, scallops, and prawns. Dessert closes the evening.

Wine pairing available as an add-on.

Event Details:

Date
Oct 24th, 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 		 Matador Cocktail: 
Starter  Pan Con Tomate
with Boquerones		 TBD
First Wave Tapas Course

Tuna Crudo
Ajo Blanco, Pine Nut & Green Olive Escabeche

Jamon Iberico (Cinco Jotas)

Ensalada Verde
Green Salad, Asparagus, Favas, Haricots Verts, Avocado

Tortilla Española
with Local Seasonal Wild Mushrooms, Black Truffle Aioli

Piquillos Rellenos
Maine Crab Stuffed Peppers with Smoked Paprika, Buttered Almonds 

 TBD
Second Wave Tapas Course Lamb Albóndigas
Lamb Meatballs, Manchego, Sherry & Foie Gras Cream

Gambas Al Ajillo 
Garlic Shrimp, Lemon

Arbequina Olive oil Poached Halibut
Saffron–Chorizo-Clam Broth, Charred Corn, Chicharones & Cilantro, Saffron Emulsion

Ibérico Presa a la Plancha
Seared, Sherry-Glazed Pata Negra Presa, Charred Cippolini, Miso-Chestnut Mushrooms, Chimichurri and Guindilla Aioli.

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
 		 TBD
Third Wave: Something Sweet Chocolate Crema Catalana.
Macerated Seasonal Berries, Chantilly Cream, Local Honey, Mint.		 TBD

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

Ticket Details:

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Tickets for this event are currently sold out.