Spanish Regional 7 Course Wine Dinner
AMUSE
OSTRA ROJA (GF)
WEST COAST OYSTER | BLOOD ORANGE | LIME CAVIAR | SWEET PEPPERS | SEA BEANS | PAIRING: POEMA BRUT CAVA
FIRST COURSE
TOSTADA DE CHAMPIGNON (VG)
COUNTRY BREAD | SHERRY MASCARPONE | FORAGED MUSHROOMS | FRESH HERBS | XERES REDUCTION | JAMON CRISPS | PAIRING: BODEGAS BORSAO TRES PICOS GARNACHA, CAMPO DE BORJA
SECOND COURSE
LENTEJAS CON CHORIZO (GF)
BELUGA LENTILS | ROOT VEGGIES | CRÈME FRAICHE | CHORIZO CHIPS | PAIRING: NEBOA ALBARINO, RIAX BIAXAS
INTERMEZZO
CAMPARI SORBETTO (V, GF)
CHURNED CAMPARI | CAVA | GRAPEFRUIT
THIRD COURSE
ARROZ NEGRO (GF)
ARROZ BOMBA | SQUID INK | CALAMARI | PRAWN | SCALLOP | EDAMAME | PAIRING: BASKOLI TXAKOLINA, GETARIAKO TXAKOLINA
FOURTH COURSE
PALETA DE CORDERO (GF)
SEVEN SPICED ROASTED LAMB RACK | GARLIC CONFIT MASH POTATO | POMEGRANATE ARILS | RIOJA WINE DEMI | PAIRING: TORRES ALTOS IBERICOS RIOJA CRIANZA, RIOJA
DESSERT
CREMA DI CHOCOLATE CATALANA (NF)
ROSQUILLAS DI MANZANA | TEMPRANILLO WINE HUCKLE BERRY PRESERVE | PAIRING: 17’ BY PINEA TEMPRANILLO, RIBERA DEL DUERO