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:Teri Williams
Best Bite:Castelvetrano green olive & marble potato stew
