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Tapas, Pintxos, & Montaditos

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Tapas, Pintxos, & Montaditos …. are a family of traditional Spanish appetizers served on small plates, skewers, or open-faced bread. They are always compact dishes brimming with explosive Spanish flavors. Simple or sophisticated, served hot or cold, tapas are typically shared between many or few, in a warm atmosphere of intimate company and conversation. Tapas are never just a meal….they are an eagerly awaited event! CARNES MARISCOS (meats) (seafood) Pollo Moruno 9 Montadito de Boquerones a la Vasca 9 Moorish-style stewed chicken breast White Spanish Anchovies, cilantro oil, with chick peas and a lime-cumin yogurt. olives, piquillo pepper. Chorizo al Vino 10 Almejas Marinera 11 Spicy semi-cured mini chorizos Little neck clams, sweet paprika, braised in infused tempranillo wine. garlic, onions, vino blanco. Albondigas estilo Marroqui 10 Tigres a la Vasca 12 Moroccan-style spiced lamb meatballs infused P.E.I. mussels, tomato, onions, with an oregano-basil pesto sauce. vino blanco, guindilla pepper. Croquetas Variadas 12 Gambas al Ajillo 12 Four Chef’s selection of mixed croquettes, smoked pimento aioli. Sautéed shrimp in extra virgin olive oil, garlic, guindilla pepper. Fabada Asturiana 13 Stew of white Asturian alubia beans Fideua Vieras Marinadas 14 with fried pork belly and a medley of chorizos. Traditional Spanish noodles mixed with sautéed scallop pieces served with honey-mustard aioli and guindilla aioli. Carrillada De Cerdo Guisada al Vino Tinto 14 Pork cheek casserole, roasted carrot-tempranillo purée. Bacalao Confitado 16 Codfish confit au-gratin, house-made tomato casero sauce. Piernas De Pollo a la Iberica 14 Two fried chicken drumsticks wrapped Arroz Negro 17 in Iberian pork pancetta, wild mushrooms. Black saffron rice cooked with squid ink served with calamari, P.E.I Mussels, extra virgin olive oil. Rabo de toro al Vino 16 Fatty and rich Asturian oxtail stew braised Vieras con Tocino 17 in Tempranillo-consommé sauce. Pan-seared diver scallops wrapped in Applewood smoked bacon. Solomillo 18 Grilled beef tenderloin, a-jus, Zarzuela de Mariscos 17 truffle mashed potato, crispy onions. Hearty seafood stew from the Catalan coast of northeast Spain. VEGETALES (vegetables) + Hummus 7 + Betabel con Queso 9 Traditional Hummus, smoked Spanish paprika, Salt-roasted beets, goat cheese, almond crumble, cilantro oil. roasted red pepper, chimichurri sauce. + Ragut de Setas al Ajillo 9 + Curtido 8 Local Kennett mushrooms sautéed with garlic House marinated Spanish olives, white garlic, pepinillos, and extra virgin olive oil. escabeche, and piparras. Can be topped with chorizo palacios, add 3 + Bravas 8 White potato, sweet potato, guindilla aioli. Pan de Yucca 10 Slow-baked homemade cheese bread, chimichurri, + Lentejas Morunas 8 roasted red pepper (cooked to order, takes 20 minutes). Stewed lentils, spinach, raisins, garlic, bell pepper with curry, lime-cumin yogurt. Caserola de Coliflor 10 Creamy cauliflower au gratin. Topped with Spanish croutons. + Higos con Cabrales 8 Black Mission figs stuffed with almonds and artisan Cabrales Berenjena Frita con Miel de la Milla Zero 10 (blue cheese) topped with a sherry-fig reduction. Fried breaded eggplant slices, feta cheese Can be wrapped with Applewood smoked bacon, add 2 and local organic produce honey + Tortilla Española 9 Spanish omelet with potatoes and Spanish onions. Can be topped with chorizo palacios, add 3 Can be topped with shrimp, add 7 like us on facebook + Can be prepared vegan Most items can be prepared gluten free follow us on twitter 20% Gratuity will be added to parties of 8 or more Y Y Y ËOLEVAPASLUWNGEËCUT Please alert your server of any allergies or dietary restrictions Consuming raw or undercooked meat, seafood, or eggs A S S A B U W V C A V E R Q N G , P R Q X A V E E X E N V S Æ may increase your risk of foodborne illness U R F U U D ÆV R W C S R E Q W E S V S BOCADILLO TABLAS (two sliders per order) Tabla de Chorizos 9 + Bocadillo de Vegetales 8 Two grilled Spanish chorizos, chimichurri, pancito. Vegetable medley, tomato casero, queso. Queso Jerezano 12 Bocadillo de Queso 9 Pan-seared miti cana goat cheese, orange-brandy glaze reduction, Breaded fried goat cheese with an orange-brandy reduction. crostini, sherry-poached cranberries. Bocadillo de Solomillo 10 (check availability with server) Beef Tenderloin, shallots, manchego. Serrano 12 Bocadillo de Jamon y Queso 12 18-month hand carved reserve Serrano ham, world renowned Serrano ham, manchego cheese, tomato, extra virgin olive oil. for its meaty, woodsy aroma and a delicate rich flavor Quesos 15 SOPAS, ENSALADAS Chef’s selection of imported Spanish artisan cheeses, & ESPECIALES DEL DIA sherry-poached cranberries, crostini, house made jam, dried fruits. (soups, salads & specials of the day) Charcuteria 15 Sopa Del Día 7 Chef’s selection of imported Spanish cured meats, crostini, Chef’s inspired selection. olive oil and house made escabeche. + Gazpacho 7 Tabla Del Chef 27 Classic chilled Spanish soup made with Chef’s assortment of imported Spanish cheeses and cured meats fire roasted tomatoes, topped with croutons and parsley oil. accompanied with crostini, olives, and house-made jam. Empanada Gallega 9 Galician-style stuffed pastry baked daily. RACIONES + Ensalada Betabel 9 (Main Course) Mixed greens, roasted beets, roasted nut crumbles, + 16 shallots, orange-brandy vinaigrette. Vegano Roasted local vegetables in a tomato sauce, Top with conserved Bonito del Norte tuna Cuban style black beans, white rice, sweet plantains. or grilled chicken, add 4 Top with Shrimp, add 8 Pollo Al Jerez 18 Chicken leg confit, truffled mashed potatoes, + 9 Ensalada a la Ole wild mushrooms, sherry sauce. Mixed greens, creole onions, dried cranberries, tomato, corn, roasted beets, Strawberry-basil vinaigrette Salmon a la Plancha en Salsa de Naranja 22 Top with conserved Bonito del Norte tuna Roasted Norway salmon with orange-ginger glaze, or grilled chicken, add 4 roasted carrot pureé. Top with Shrimp, add 7 Picanha 23 Coca Del Día 9 Grilled Brazilian Top Sirloin Steak, fried sweet plantains Daily Spanish Catalan flatbread pizza. (chef recommends medium rare). Bife Gaucho 28 12 oz. hand cut Argentinian style New York Strip, PAELLAS 50 Paella: A rice dish that originated in its modern form in the mid-19th century in the paprika dusted fries, chimichurri. coastal Mediterranean city of Valencia, Spain. Feeds two to four people, depending Bife De Chorizo 29 upon your appetite. Please allow 40 minutes for preparation. 12 oz. hand cut Argentinian style Prime Ribeye, Paella Mixta paprika dusted fries, chimichurri. Saffron rice, chicken, chorizos, clams, mussels, calamari, shrimp. Parrillada Argentina 50 Paella de Mariscos Feeds two to four people, depending upon your appetite Saffron rice, clams, mussels, calamari, shrimp. Please allow 30 minutes for preparation. Paella De Carnes Large plate of grilled meats: flank steak, pork loin, chicken breast, Saffron rice, chicken, chorizos, steak. chorizos served with seared potatoes in buttered herbs. Paella Negra Upgrade your Parrillada by substituting your flank steak Black saffron Paella served with mussels and calamari. for a Bife Gaucho or Chorizo, add 25 each + Paella Vegetal Saffron rice, vegetable medley. Paella Valenciana (Must order two days in advance) Saffron rice, rabbit, chicken, white alubia beans, rosemary. MENU DE NINOS Kids menu 12 & under Pollo Frito 7 COCHINILLO ASADO Chicken tenders with potatoes. SEGOVIANO Mac & Cheese Croquette 7 Macarroni & cheese breaded and fried. Whole Roasted Suckling Pig Market Price. Must order one week in advance. Coca de Queso 7 Spanish flat bread cheese pizza. Papitas Fritas Con Queso 7 SIDES Spanish cheese fries. Arroz Blanco 5 Steamed white rice • Arroz Amarillo 6 Saffron rice Maduros 5 Fried sweet plaintains • Tostones 5 Fried green plantains + Can be prepared vegan Most items can be prepared gluten free 20% Gratuity will be added to parties of 8 or more Please alert your server of any allergies or dietary restrictions Consuming raw or undercooked meat, seafood, or eggs may increase your risk of foodborne illness.
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    Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East

    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
  • Curtido Salvadoreo (Cabbage Salad)

    Curtido Salvadoreo (Cabbage Salad)

    SOUPS SOPAS Y/O CONSOMÉS 1 Aguadito (Peruvian Nutrition Facts Chicken Soup) Servings per Recipe: 6 servings, 1 piece each Ingredients: Amount per Serving 6 boneless skinless chicken breast Calories 468 Calories from Fat 36 halves ½ cup cilantro, chopped Total Fat 4 g ½ cup yellow aji (Peruvian chili pepper), minced Cholesterol 74 mg 1 tablespoon garlic, minced 1 large onion, chopped Sodium 672 mg 1 cube chicken stock (bouillon cube) 1 red pepper, chopped Carbohydrate 73 g 1 cup peas Dietary Fiber 5 g 2 cups rice 3 yellow potatoes, peeled Protein 35 g 10 cups water 1 teaspoon each: salt, pepper and Exchange 1 vegetable, 4 starch, 1 cumin lean meat Directions: Carbohydrate Units 5 1. Season the chicken with salt, pepper and cumin. 2. Roast chicken in oven or heat in a large skillet over stove top for 20 minutes, until browned. 3. In a large pot add the onion and chili. Brown. Add the bouillon Total Time: 1 hour cube and the cilantro. 4. Cook a few minutes, add the Preparation Time: 30 minutes peas and red pepper. 5. Add water, the chicken, the rice and the potatoes. 6. Add salt, cover and cook until the mixture is thick. 7. Serve hot. 2 Aguadito Información Nutrimental Raciones por Receta: 6 raciones de 1 Ingredientes: pieza cada una 6 medias pechugas de pollo, sin piel Cantidad por Ración y deshuesadas ½ taza de cilantro, picado Calorías 468 Calorías de Grasa 36 ½ taza de ají amarillo(chile peruano), molido Grasa Total 4 g 1 cucharada de ajo molido 1 cebolla grande, picada Colesterol 74 mg 1 cubito de caldo de pollo 1 pimiento rojo, picado Sodio 672 mg 1 taza de chícharos (arvejas) Carbohidratos 73 g 2 tazas de arroz 3 papas amarillas peladas Fibra Dietética 5 g 10 tazas de agua 1 cucharada de sal, pimienta y Proteína 35 g comino Intercambios 1 verdura, 4 Modo de Preparación: cereales, 1 carne sin grasa 1.