15 minEnvío $7.00
Milford, CT
steamed octopus served with paprika, sea salt and spanish olive oil over potatoes
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grilled squid, sherry vinegar, shallots, tomatoes, red pepper and scallions
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served with manchego cheese and serrano ham
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cauliflower gratin wrapped with serrano ham
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cod fish croquetes, alioli
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sauteed shrimp in garlic sauce
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toast with marinated pork tenderloin, tetilla cheese, piquillo pepper and black olives
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wild mushrooms flan
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piquillo peppers stuffed with iberian style crab meat salad
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baked goat cheese toasts, grilled tomatoes, provencal herbs
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portuguese sausage with apple compote
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artichokes sauteed in capers and white wine sauce
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mesclun, chef's vinagrette
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endives, beets, roquefort, pear, walnuts, chef's vinagrette
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salad of avocado, tomato and cold shrimps
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vegetable stew of provence
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vegetable stew of the basque region; mostly red and green peppers
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rice, shallots, parsley, thyme and wild mushrooms
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chicken breast stuffed with spinach and mushrooms, served with piperade and rice
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duck confit, potato gratin, grilled tomatoes
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flank steak, pepper sauce served with gratin and ratatouille
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served with a wild mushroom sauce.
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au jus, potato gratin and ratatouille
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sauted mushrooms and chicken in a basil and cream sauce over pasta
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grilled jumbo sea scallops, spinach and mash potatoes served with a very light sherry sauce
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chilean sea bass in a shallots and red wine sauce
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grilled salmon served with a taragon sauce
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traditional seafood casserole cooked in a white wine, garlic and tomato sauce
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a napoleon of shitaki mushrooms topping red cabage, spinach and duck confit
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salad of jumbo sea scallops served with layers of shrimp, calamar and pickled condiments
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snails served with garlic, shallots in a light pernod and butter sauce over ratatouille
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basque style squid in a ink sauce
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stuffed with a dry fruits nougat in red dubonnet vermouth sauce
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a slice of duck foie gras seared, over poached pears with a marsala, balsamic and sherry effusion
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