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Spanish Wines & Tapas Fare Tasting
Saturday, June 5, 2010
Entremeses y Tapas Frias
Chorizo Stuffed Crimini Mushrooms
Ground pork sausage seasoned with assorted chilis and
spices, blended with goat cheese, stuffed into tender
Crimini mushrooms and baked.
Fried Egg Plant With Garlic & Egg Aioli
Fresh garden eggplant skinned, cut to thick rings, dipped
in seasoned flour, egg batter then Italian seasoned bread crumbs. Lightly fried
and finished with a house Aioli with crushed roasted garlic, crumbled hard
and chopped fresh
cilantro with a splash of lime.
Cádiz Salmon Croquettes
Atlantic Salmon, lightly baked with bay leaf, thyme,
parsley, onions, carrot and select spices. Chilled and pureed together with
Fontina & Parmesan cheese, and cream. Scooped into petit croquettes, rolled
in Italian seasoned breading and fried. Served with a tasty balsamic &
Olive oil marinated roma tomatoes.
Marinated Tomato Basil & Mozzarella Salad
Fresh vine ripe roma tomatoes thinly slice, paired with
fresh mozzarella peppercorn cheese, marinated in our house basil & garlic
infused olive oil with white balsamic flavor. Inter twined in a ring of
authentic refreshing freshness. Topped with tender pickled baby carrots and
quartered artichoke hearts. Finished with a balsamic vinaigrette.
Chilled Gazpacho w/ Tortilla Crackers
Fresh vine roma tomatoes blended with chopped cucumbers,
sweet peppers, onions, olive oil and a touch of
a fresh light soup, with a deep red color,
thickened with pureed tomatoes and sourdough bread croutons. A
delightful treat in those hot summer days.
Fresh Baked Sour Dough Bread
Grilled Chili Marinated Lamb Kebobs
Tender marinated cuts of lean New Zeeland Lamb, skewered
with peppers, artichoke heart quarters, pearl onions, anchovies and olives.
Served with brandy & garlic sauce.
Tender scaloppini of chicken lightly dusted in seasoned
breading. Sautéed in olive oil with minced anchovies, peppers, artichoke hearts
and assorted squash. Finished with a mushroom & garlic veal sauce. Topped
with fried rings of squid.
Paella, a traditional and long time favorite rustic dish,
is a unique blend of shellfish, sausages, poultry and choice of fish, sautéed
in olive oil with chopped select garden vegetables. Simmered in white rice with
finished with roasted chopped garlic, and saffron herb.
Frangelico Infused Chocolate Croquettes
Sweet milk chocolate infused with frangelico ligueur,
blended with whipped egg custard to chilled until firm. Scoop into small oval
shape and lightly bread and fried. Finished with a drizzle of raspberry puree.
(Croquette is used as a name of frying anything that’s
been formed into a small oval shape.)
Lemon & Rum Cheesecake with Strawberry Compote
Essencates of lemon and vanilla pressed into the light
pastry crust, filled with a creamy egg & cheese custard with a hint of rum
and lemon peel. Lightly baked and chilled, served with a refreshing strawberry
compote and whipped cream swirl