Core Menu Items Type, Ingredient, and Prep Flashcards
1
Q
Roasted Beets
A
Type:
Vegetale Tapa
Prep:
- Beets toasted whole
- Then peeled, diced large, and tossed with rice wine vinegar
- Drizzled with extra virgin olive oil
- Garnished with toasted walnuts, vale on, and chives
2
Q
Cauliflower & Fennel Cazuela
A
Type:
Vegetale Tapa
Prep:
- Braised in onion, garlic, cream, lemon juice
- Finished with panko bread crumbs that are toasted in olive oil and tossed with Manchego cheese
- Herbs mixed with parsley and thyme
3
Q
Herbed Goat Cheese with Wild Mushrooms
A
Type:
Vegetale Tapa
Prep:
Mushrooms
- Cremini, shiitake, and oyster mushrooms are sliced and seared with rosemary, sliced shallots and thyme
- Cooked in balsamic vinegar, sherry vinegar, and veal stock
Mushrooms are served hot in a cazuela with a dollop of herbed cheese in the middle
4
Q
Roasted Garlic Bulbs
A
Type:
Vegetale Tapa
Prep:
- Cut at the top to reveal cloves
- Seasoned with extra virgin olive oil, rosemary, Thyme, salt and pepper
- Roasted until tender
- 2 bulbs served, dressed with extra virgin olive oil, coarse salt, and chives
5
Q
Potato Tortilla
A
Type:
Vegetale Tapa
Prep:
- “traditional spanish dish”
- Olive oil poached potatoes and caramelized onions mixed with eggs and
- cooked on stove top to make a thick eggy pancake
- Served warm with chive sour cream, a drizzle of EVOO and coarse salt
6
Q
Spinach Chickpea Casserole
A
Type
- Vegetale Tapa
Prep
- Spinach slow cooked with julienne onions, nutmeg, cumin, chili flake, lemon zest and mashed chickpeas and garlic
- At end, pan fried whole chickpeas folded in
- Served in a hot cazuela and finished with EVOO
7
Q
Ensalada Mixta
A
Type
Salad Tapa
Prep
- Gem lettuce is cut into large leaves
- Garnished with thick tomatoes, thin sliced sweet onion, and house marinated olives
- Dressed with cider vinegar, extra virgin olive oil, and coarse salt
8
Q
Albondigas
A
Type
- Carne and Pescado tapa
Prep
- ground beef, pork, and veal
- chopped garlic, dried oregano, fine bread crumbs
- Meatballs then simmered in a sauce of veal stock, reduced red win, and butt ends of serrano ham
- 5 meatballs served in a hot cazuela with sauce
9
Q
Boquerones
A
Type
- Carne y pescado tapa
Prep
- White anchovies cured in vinegar
- marinated in extra virgin olive oil with thin sliced garlic and parsley leaves
- 5 fillets plated and drizzled with extra EVOO
- Served cold
10
Q
House Cured Olives
A
Type:
Vegetale Tapa
Prep:
- Mix of arbequina, caspe, empeltre, manzanilla, and gordal
- Cured with red wine vinegar, fresh thyme, fresh rosemary, whole garlic cloves, citrus zest, and red chili flakes
- Served at room temp.
11
Q
Crispy Calamari
A
Type
Carne y pescado tapa
Prep
- Soaked in whole milk
- dusted in a mixture of semolina and wondra flour
- Fried until golden brown and crisp
- served with aioli made of roasted garlic, sherry vinegar, paprika, chipolte pepers, (this dish is not gluten free)
12
Q
Chorizo with sweet and sour figs
A
Type
Carne y pescado tapa
Prep
- Smoked chorizo cut into thin slices
- Sauteed with minced garlic
- Glazed with a sauce of brown sugar, balsamic vinegar, sherry vinegar, calmer figs and water
- Served hot in a cazuela
13
Q
Emapanadas of Spiced Beef
A
Type
Carne y pescado tapa
Prep
- Ground beef simmered in carrots, celery, and onions
- Rolled in dough then dropped into oil and cooked till crispy
- Sauce is a red pepper puree
14
Q
Chicken Empanadas
A
- Shredded chicken with garlic, thyme, and cilantro
- Prepped the same as the beef (soy sauce)
- Avocado puree
15
Q
Mussels al diablo
A
- Put in a pan with sliced garlic, tomatoes, and red chili flake
- White wine and parsley leaves added
- Garnished with grilled bread
- Spicy
16
Q
Lamb Chops
A
- Lamb t-bone grilled to medium
- Served with arugula salad and romesco sauce, which is a puree of roasted peppers and garlic (contains almonds, pimento, and bread)
17
Q
Croquettes
A
- Ham and chicken bechamel (flour, butter, milk) cooked with sweet onions
- Breaded with egg and panko bread crumbs
- Served with aioli
18
Q
Gambas
A
- Sweet shrimp placed in a hot pan with sliced garlic and allowed to brown
- Glazed in a sauce made of guindilla pepper, thyme, and sherry
19
Q
Hanger Steak
A
- 4-5 oz. portion grilled to medium rare
- Comes with truffle sauce
20
Q
Tuna Tartare
A
- Sushi grade tuna
- Chopped and combined with dijon mustard, capers, lemon juice, and chives
- Surrounded by house made yucca chips
21
Q
Filet Mignon
A
- Marinated overnight
- Pan roasted to desired temp
- Sauce is made of the pan’s drained fat, deglazed with brandy, and veal stock
- Served with sauteed garlic spinach and yukon gold potatoes
22
Q
Chicken Pimientos
A
- 1 half of almost boneless chicken pan roasted until skin is crisp
- Sauce is a reduction of slivered garlic, white wine, and pickled hot cherry peppers
- Served with fried slices of idaho potatoes
23
Q
Grilled Churrasco
A
- Skirt steak grilled to desired temp
- Sliced and served with crisp sweet potatoes, sautéed garlic spinach and green chimichurri sauce
- Sauce made of chopped cilantro, sliced scallions, and minced jalepenos and garlic
24
Q
Mixed Grill (Parillada)
A
For 2 or more (Note, this may only be served in evens because of the cuts of certain steaks)
- NY strip, 1/2 chicken, gaucho sausage, and a bone in pork chop
- NY strip cooked to desired temp and all meats served on wooden board
- Served with french fries and red chimicrsace
- Sauce made with parsley, paprika, red chii flake, and balsamic and red wine vinegar
25
Q
Steak Paillard
A
- 3 oz. portion of NY strip grilled
- Topped with a sauce of red and green peppers, red onion, thyme, and sherry vinegar
- Comes with matchstick potatoes.
