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Tapas – Appetaizer - Gazpacho Blanco
Grapes, Garlic and Almonds Gazpacho (Cold Soup), Shrimp-Croquette
Ostras a la
Meigas
Saddlerock Oyster and Gelatin Sampler (Tomato-
Horseradish, Fennel and
Lemon Jelly)
Vieras con Foie
Pan Seared Sea Scallop, Hudson Foie Gras and Grilled Blood
Orange
Escabeche de Atun
Marinated Tuna with Sesame Oil, Black Olives,
Tomatoes, Scallions and Crabmeat Ice Cream Sardinas
a la Gallega Grilled Atlantic Sardines, Corn and Tomatoes Vinaigrette Esparragos
y Setas al Ajillo Sautéed Asparagus & Wild Mushrooms with Garlic Sauce Bombones de Ternera Veal
Meatballs stuffed with Foie Gras and Vegetables Reduction
Ensalada
de Bogavante Roasted
Poblano Pepper stuffed with Lobster Meat and White Truffle Sauce Platos –Entrees - Lenguado
a la Meigas Pan Seared Dover Sole, Grilled Artichokes Hearts,
Haricot Vert, and Mango Vinaigrette Lubina a la Gallega Grilled Mediterranean Sea Bass, Seasonal Vegatbles,
Saute Pine nuts, Raisains, Scallions, Garlic-Smoked Paprika and Olive Oil Vieras en Salsa Verde Grilled Sea Scallops wrapped with Serrano Ham,
Portobello Risotto and
Meigas Green Sauce TUNA Pan Seared Blue Fin Tuna, Bomba Rice Cake, Piquillo Pepper
Emulsion Aire, Mar y Tierra Grilled
Filet Mignon, Lobster Tail, Hudson Foie Gras and White Truffle Sauce Cochinillo
a la Segoviana Roasted Suckling Pig, Potato Comfit, Apricot Pureé and Honey
Sherry Sauce Cordero
a la Parrilla Grilled Rack of Baby Lamb, Duquesa Pureé and Mushrooms Comfit
with Berries Sauce Codorniz Rellena Roasted
Organic Quail stuffed with Shrimp and Sweet breast, Sauté Wild Mushrooms and
Port Wine Reduction
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