... see also
Executive Menu
Monday
Tuesday
Wednesday
Thursday
Friday
RESTAURANT
MENUS
Carta de verano 2009
2009 Summer Menu
Entradas
Appetizers
Boquerones en vinagre con reducción balsámica
Vinegar marinated anchovies with balsamic reduction
12
Tabla mixta de Manchego, chorizo Cantimpalo, y Serrano
Mixed tray of Cantimpalo chorizo, Serrano ham, and Manchego Sheep’s milk Cheese
16
Tabla de jamón Ibérico de Bellota
Tray of Patanegra Ibérico ham, salt‐cured and aged and acorn fed
40
Gambas a tres Salsas: al ajillo, al limón, y al coco y lima
Shrimp presented three ways: Traditional Garlic Shrimp, Lemon scented shrimp and
Coconut‐Lime Shrimp
16
Interpretación de Pulpo a la Gallega
Boiled and seared octopus served with potato puree, hot and sweet paprika
and parsley oil reduction
16
Huevos rotos con Jamón
Lightly fried eggs broken with french fries and served over Serrano ham
14
Pimientos del Piquillo rellenos de bacalao fresco
Roasted Piquillo peppers stuffed with fresh, unsalted cod
14
Croquetas de la casa (por pieza)
Chef’s croquettes (per piece)
2
Sopas
Soups
Sopa de ajo a la Castellana
Castillian style garlic and bread Soup
12
Caldo de Ibérico y Piquillo
Ibérico ham and Piquillo pepper broth
11
Sopa de la casa
Daily selection of Chef’s soup creations
12
Ensaladas
Salads
Ensalada de arándanos, queso de cabra y pipas de girasol
Mixed green salad with dried cranberries, fresh goat cheese and toasted sunflower seeds
12
Ensalada tibia de espárragos y naranjas al jerez
Warm asparagus and sherry‐soaked orange Salad
12
Ensalada de berros, tomate asado, y habas en aceite Ibérico
Watercress, roasted tomato, and fava bean salad with Ibérico oil dressing
12
Arroces
Rice Dishes
Arroz emb costra
Egg‐crusted rice with chickpeas, chorizo, and roasted pork
22
Paella Marinera
Seafood Paella with varied shellfish and fish
27
Paella Valenciana
Hunter’s Paella with chicken, chorizo and rabbit
25
Arroz caldoso de bogavante
Rich lobster rice, served with a pan‐seared lobster
Carnes y Productos de Caza
Beef and Game Dishes
Pechuga de Pato Magret con emulsión de frambuesa y espinaca al jamón
Magret Duck breast with raspberry emulsion and seared Serrano ham‐infused spinach
28
Chuletón de res al fuego (35 oz. For 2 people)
Fire‐grilled Ribeye steak (35 oz. for 2 people)
64
Cochinillo confitado al estilo de Segovia
Crisp, confited suckling pig scented with cinnamon, cloves, citrus zest, and rosemary
29
Solomillo de res a la pimienta con mahonesa de perejil y papas arrugadas
Pepper crusted Filet Mignon served with Canarian salted potatoes and Basque parsley oil
35
Lomo de venado sobre crema de maíz y salteado de hongos e higos
Venison loin over savory polenta with sautéed mushrooms and figs
36
Chuletas de cordero a la Marroquí (con entremés de limón y frambuesa)
Moroccan spiced lamb chops, seasoned with cinnamon, honey, and walnuts
(includes lemon and raspberry Intermezzo)
35
Del Mar
From the Sea
Rodaballo asado con Arroz Negro y salsa de alcaparras
Pan‐seared turbot served with young squid Ink rice and caper sauce
29
Lubina a la Sal
Whole Spanish sea bass baked in a salt crust
35
Lomo de atún al limón y ensaladilla de hinojo fresco
Tuna seasoned with lemon zest, pan seared and served with a raw fennel slaw
28
Interpretación de bacalao a la Vizcayna
Updated presentation of Biscayne–style cod, with Pisto and seasoned toast
29
Dorada al azafrán con puré de zanahorias
Sea bream fillet in a saffron broth and carrot puree
27
Mariscos individuales
Seafood a la Carte
Langostinos a la plancha (4)
Grilled spanish king prawns (4)
30
Cígalas a la plancha
Grilled langoustines (1/4 lb portion)
18
Bogavante al fuego
Grilled Maine Lobster
30
Carabineros (por pieza)
Scarlet Shrimp (per piece)
35
Angulas de Aguinaga al aceite (precio de mercado por gramo)
Aguinaga fresh elvers flash‐cooked in garlic scented olive oil (market price per gram)
IN THE
NEWS
QUE BUENA IDEA!!! ... SPANISH CUISINE
A former bastion of numerous Italian restaurants has welcomed a new owner and a new nationality...
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WEEKLY
PROMOTIONS
SPECIAL
EVENTS
Mesa del Chef
Download menu for Mesa del Chef event.
Sample Tasting Menus
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Thursday Cocido
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