Here is a list of the food we ate and their menu descriptions (remember this was over two meals, we aren't that big of pigs!) and some shots of the best part of the meal...dessert!
Pato Confitado (Duck confit) – Catalan flat bread style pizza with duck confit, goat cheese, fig marmalade and herb salad
Short Ribs – Braised short ribs, La Peral blue cheese, caramelized onions and herb salad
Guacamole – Avocadoes, tomatoes, cilantro, roasted peppers, red onions and lime juice. Served with plantain chips. A note here...I strongly dislike plantains or bananas but these chips were awesome with the guacamole!
Piquillo Peppers – Spanish roasted sweet red peppers stuffed with goat cheese. Topped with crushed Marcona almonds and smoked honey
Solomillo al Cabrales – Grilled beef tenderloin topped with Cabrales blue cheese, Spanish port reduction sauce served over roasted mashed potatoes
Gambas al Ajillo (Garlic Shrimp) – Plump shrimp sautéed with garlic, olive oil and finished with lime juice. Served with garlic aioli, fresh salsa and bread
Calamares a la Romana (Fried Calamari) – Rings, tentacles, olives and roasted peppers dusted in a seasoned flour and fried until crispy. Served with garlic aioli and sweet chili sauce
Mejillones al Sofrito (Mussels)– Blue Mussels sautéed with olive oil, tomatoes, garlic, onions, finished with wine and cilantro. Served with Blue Dog bread.
|Datiles Rellenos (Stuffed Dates) – Roasted stuffed dates with Capriole goat cheese wrapped in apple wood bacon topped with smoked honey and piquillo sauce. These were good enough to be dessert!|
|Flan de queso de Cabra - Goat cheese flan with Cajeta ice cream and almond brittle|
|Pudin de banana - Banana bread pudding served over dark Spanish chocolate sauce topped with house made vanilla bean ice cream.|