Our Classes
Es Todo Pintxos
By Robert Aguilera & Jason Sobocinski
May 7, 2006
- Pa amb Tomaquette
Rustic Toasts Rubbed with Garlic and Tomato
- Mista de Tapanade
Gaeta Olives with figs and Boquerones
Vegetable Pate
Piperade - Fried Long Peppers
Spicy peppers flash fried and served up room temperature, addictive.
- Bread bowl of Mushrooms Roquefort and Banyuls vinegar
A rustic loaf hollowed out and filled with sauteed mushrooms sheep's milk blue cheese and Banyuls
- Duck Magret & Walnut Sauce
Cured thinly sliced duck wrapped around a puree of walnuts and oil served along our handmade Pork Tamales
- Selection of Cheese with Miguel Gorry and Caramelized Walnuts
Cheeses: Chevre de Collines, Las Mil Ovejas & Persille de Malzieu
- Espresso with Durand Chocolate Dipped Lemon Peel
Stove top espresso served with Candied lemon peel dipped in French Chocolate
