Chef’s Tasting Menu: Winter Edition
First Course
Paella-Stuffed Piquill Pepper
The traditional Northern Spanish chili stuffed with paella made with Valencia rice, Spanish saffron, chorizo and langostinos. Drizzled with basil oil and sherry reduction.
Second Course
Shave Fennel and Arugula Salad
Local arugula tossed with shaved fennel, pomegranate seeds, red onions and chevre in a dress made with Moscatel vinegar and lemon olive oil.
Third Course
Pollo Matambre
A variation on the Argentine classic, chicken breasts are pounded out and rolled up stuffed with local spinach, roasted peppers and manchego cheese, wrapped in jamon Serrano and oven-roasted. With pasilla-tomato sauce, farro pilaf and baby carrots.
-or-
Mesquite-Grilled Sea Scallops
Served with butternut squash puree, farro pilaf, white truffle beurre blanc, drizzled with pear balsamic vinegar and topped with pear meringure and baby arugula.
Forth Course
Choice of Dessert
