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
15
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: |
| 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.