04/23/2015
A Taste of the Beach $11
A beautiful dish to remind you of a day on the beach! Fish cakes topped with escabeche mussels and sardines and served with shrimp seasoned edible sand and a seaweed salad!
WP: Neboa
Start to finish, endless paths to finishing this dish. Each bite is different, between the textures and flavors your mind will be dissecting the combinations. As versatile as it is, our preferred wine pairing is the neboa. It offers slight effervescence, stone fruit and acid to cut the flavors del mar. With the saltiness of the mussels/sardines, the neboa offers something sweet to balance.
Cantaloupe Gazpacho $6
A taste of warm weather with a smooth soup made with sweet cantaloupe melon, cucumber, and sweet spanish onion and served with crispy serrano ham, basil and calabrese peppers.
WP: Lapola
This dish is an amazing expression of gazpacho. The depth of flavor from start to finish had me scratching my head for a pair. FRESH is the flavor, herbaceous and spicy medley with a salty Serrano balance. The Lapola helps balance the sweet offering green fruit, & floral notes. Mellow enough to allow the gazpacho to shine, but add another level of complexity.
Bison Strip Loin $20
Our bison steak is rubbed with the flavors of spring highlighting juniper, fennel and dried ramps leaves pan-seared and served with a creamy morel mushroom sauce and roasted red onion.
WP: Lalama
Traditionally we want to pair big meat with big reds, however, bison tends to be leaner on the steak spectrum. We’ve got herbaceous notes of fennel & juniper in the rub. This is a fun play off of the terroir in ribera sacra. A THICK, deliciously creamy mushroom sauce and roasted red onions. The high acid in this mencia will definitely stand up and offer a great balance.
