Salsa Night Menu

April 20 & June 1, 2007

Appetizers

ENSALADA
Spinach, Pimento, Pinenut and Raisin Empanadas
Mini Lettuces and Seedlings, Flaked Goat Cheese
Sherry Vinaigrette

GAMBAS AL AJILLO
Chilled Tiger Prawns, Garlic-Ancho Glaze
Avocado, Olive Oil and Caper Sauce
Roasted Marinated Quail
White Bean-Chorizo Casserole, Smoked Bacon,
Sweet & Sour Figs, Port Glaze

Entrées

     Ballotine of Free Range Chicken
Cured Spanish Ham, Oven Roasted Tomato,
Grilled Artichokes, Olive Jus 

Prime Rib of Certified Canadian Beef
Smoked Paprika Crumb Crust, Whipped Boniato 
Parsley Sweet Garlic Reduction

Baked Halibut Fillet
Chickpea, Sweet Pepper and Fennel Saute, Wilted Greens
White Wine-Caper Butter

 Spanish Rice, black Bean and Goat Cheese Empanada
Refried chickpeas, Wilted Greens,
Preserved Sweet Chilies Almons Sauce

Desserts

EXOTIC FRESH FRUIT MEDLEY
Martini Style

TARTA DE MANZANA
Spanish apple tart with bourbon pecan gelato

LECHE FRITA
Fried milk pudding with fresh berries and citrus honey drizzle

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