Thanks everyone for a great Tapas Evening!

Thanks to everyone who came last Friday evening for a great Tapas and Spanish Wines Dinner!

And to everyone who was unable to attend because we were full – we will be repeating the event August 28th at 7:15pm!

My take on the evening was that things worked out pretty well for the most part.  Sometimes it is hard to get a feel for whats going on at the tables when so much cooking is going on, but I did manage to visit every table as each Tapas dish was served.

There was certainly a lot of food!  Maybe too much food (is that possible? Hmmm…).

I think the Lobster Paella seemed to turn our very nicely.

And I really like how the edible flowers added color and vibrancy to the Almond Gazpacho and the Tomato and Watermelon Skewers.

The Croquettes – both the Serrano Ham and the Fig and Blue Cheese ones – turned out better than I could have hoped.

A big plus for me was all the chocolate toasts that were left over afterwards.  I guess I miscalculated how many we needed (how could something like that happen?).

Some of the items have found their way onto our menu, and more of them will be making periodic apperances over the coming weeks and months.

So – if you enjoyed the evening, come on by and sample some tastes of it from our Daily Specials Menu.

And if you REALLY enjoyed the evening – make a reservation for August 28th.  We will have a completely different lineup of wines to sample, and a different Tapas menu as well.  Should be a lot of fun!

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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata


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    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue