Tapas & Tagines – Shorebreak Hotel at Zimzala – H.B.

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    September 17, 2009
    Chef Vincent Muraco and Chef Joyce Goldstein

    GREETING AND WELCOME
    Crispy Croquetas, Ham & Gruyere cheese
    Poema Cava extra dry, Penedes, Spain

    TAPAS
    Piquillo peppers, Goat cheese, Golden raisins & Pine nuts
    Crushed chickpeas, Grilled bread & Paprika
    Escalivada, Eggplant, Onion, Peppers & Focaccia
    Albondigas, Cumin & cinnamon meatballs with Almond sauce
    Grilled shrimp, Romesco
    Serrano-wrapped mellon, Mint, Hot pepper
    Albarino, Burgens, Rias Biaxas, Spain
    Fino Sherry, Dios Baco, Jerez, Spain (NV)

    TAGINES
    Lamb shoulder, Couscous, Raisins, Almonds, Ras al hanout
    Fish, Chickpeas, Roasted peppers, Chermoula
    North African vegetable couscous, Tomatoes, Artichokes,
    Squash, Chickpeas & Harissa
    Castelvetrano green olive & marble potato stew
    Telmo Rodriquez, “Basa”, Rueda, Spain (2006)
    Los rocas, Garnacha, Calatayud (2005)

    CARDAMOM ASSIETTE
    Dark chocolate madeline, Black cardamom, Burnt orange
    Green cardamom panna cotta, Pistachio brittle with
    “Langues de chat” meringue
    Pedro Ximenez, Sherry, Dios baco, Jerez, Spain (NV)

    Attended By: