Fall + Winter 2012/13 Dinner Menu
From the Cold Side
Bread basket | 5
Half baguette served with butter, premium olive oil + rock salt
Mixed Olives | 7.50
Roasted olives marinated with orange, rosemary, + garlic-infused olive oil
Goat Cheese Parfait | 9.50
Goat cheese, dried fruit + sun dried tomatoes
Tuna Tataki | RW | 15
Fresh ahi tuna, cucumber, wasabi-raspberry jelly + sesame seeds
Smoked Salmon Mousse | 12
Smoked salmon, candied bacon, fried won ton cups + lemon aioli
Beef Carpaccio | RW | 15
Herb crusted AAA beef, fried capers, lemon aioli + Manchego cheese
Apple-Manchego Salad | 8
Green apples, manchego cheese, sun dried tomatoes + sherry vinaigrette
Caesar salad | 8
Romaine lettuce wrapped with prosciutto, spiced nuts + creamy garlic dressing
Poached Pear Salad | 8
With mixed greens + fresh herb dressing
Tostadas | Your choice of two | Four per plate | 12
1.Tomato, thyme, garlic + prosciutto
2.Caramelized onions, black olives, roasted peppers + Manchego cheese
3.Duck Confit, ginger + fig purée
4.Roasted garlic + blue cheese
5.Serrano Ham, tomato + olives
Cheese Selection (1.5 oz portions )| 8 per portion
Served with ½ baguette + dried fruit compote
Brie – cow’s milk, soft, creamy, buttery
Manchego—sheep’s milk, tangy, sour cream, nutty
Blue Valdeon—cow’s milk, sharp, salty, creamy, lingering finish
Cured Meats (2.5 oz portions) | 8.50 per portion
Served with ½ baguette + fig purée
Smoked Buffalo | Serrano Ham | Prosciutto
From the Hot Side
Patatas Bravas | 9
Fierce potatoes with tomato sofrito sauce + citrus aioli
Caramelized Duck Wings | 10
Slow braised wings with a ginger chilli aioli
Chorizo with Sweet and Sour Figs | 14
Sliced chorizo served with Figs in a balsamic reduction
Wild Mushroom Risotto Cakes | 12
Risotto cakes with a fresh green peppercorn, sun-dried tomato cream sauce with fresh herbs, garlic + white wine
Brie Stuffed Portobello Mushroom | 12
Baked with pears, brie cheese, pecan crust + tomato-herb oil
Cured Ham + Portobello Empanadas | 12
Pastry turnovers stuffed with mushrooms, cured ham, rosemary, garlic, roasted sweet peppers + spiced tomato dipping sauce
Champignones al Ajillo | 9
Mushrooms sautéed with garlic + sherry
Champignones + Manchego | 9
Sautéed mushrooms with garlic, rosemary + Manchego cheese
Chili Gambas | 15
Prawns sautéed with chili cream sauce
Garlic Gambas | 15
Prawns sautéed with garlic, thyme + brandy
Tapas Gambas | 15
Prawns sautéed with chorizo + romesco sauce
Calamari | 12
Baby squid lightly coated with corn + rice flour + served with lemon-chili aioli
Scallops + Crab | 18
Scallops + crab served with tomatoes, garlic, white wine, ginger + lime
Lobster Nuggets | 18
Cooked “escargot style” in garlic, herb butter with pistachios and pernod; served with bread
Breaded Red Snapper | 14
Red snapper, sweet smoked paprika sauce + vegetable chips
Mussels Cabrales | 20
Mussels tossed in creamy blue cheese + sweet chili sauce
Mussels al Tapas | 20
White wine, garlic, onions, basil, sweet chili, tomatoes + cream
Salmon | 18
Salmon with leek fondue, bacon + spiced apples
Smoked Duck | 18
Twice cooked linguine, braised fennel, cabrales blue cheese + pistachio butter sauce
Chicken Rosa | 16
Marinated chicken with creamy tomato sauce + fresh herb aioli
Lamb Lollipops | 26
Marinated lamb, grilled with maple glaze
Lamb Kofta | 18
Spiced lamb meatballs, served with mint + cucumber yogurt
Beef with Valdeon Butter and Mojo Verde |18
AAA Alberta beef, red wine, garlic, blue cheese + fresh cilantro sauce.