From Menu #33
August 2-4 – 2018 – 2-4 de Agosto
Oh no he didn’t… I can hear it now. He didn’t mix squid and dark chocolate…. No, I didn’t, even though I imagine there must be some sort of calamari mole that would involve both – somewhere in Mexico. But no, just two plates that drew rave reviews this week.
Life is short, eat dessert first…
La vida es corte, primero come el postre…
Dark Chocolate & Stout Cheesecake – the crust is a blend of crushed potato chips, pastry flour, butter, and sugar; the filling is a puree of our own homemade cream cheese, with dark chocolate, stout (beer), eggs, and espresso powder; the sauce is a caramel made with brown sugar, cream, and stout; topped with whipped cream, chopped pecans, and a kumquat marmalade (kumquats, honey, sugar).
Cheesecake de Chocolate Amargo y Stout – la masa es una mezcla de papas chips aplastadas, harina repostería, manteca, y azucar; la rellena es un puré de nuestra queso crema casero, con chocolate amargo, stout (cerveza), huevos, y polvo de espreso; la salsa es un caramelo hecho con azucar negra, crema de leche, y stout; adornada con crema batida, pecanas picadas, y una mermelada de quinotos (quinotos, miél, azucar).
Fettucine with Calamari, Arugula, Chickpeas, & Lemon – homemade fettucine infused with tomato powder; saute of onion, garlic, chili, calamari, chickpeas, arugula, and lemon zest; lightly dressed with a sauce made from the calamari livers (onion, garlic, calamari livers, olive oil, sansho – a type of Japanese pepper, similar to Szechuan peppercorns).
Tallarines con Calamares, Rúcula, Garbanzos, y Limón – tallarines caseros infusados con polvo de tomate; saltado de cebolla, ajo, ají, calamares, garbanzos, rúcula, y ralladura de limón; ligeramente aderazado con una salsa hecho de los higados de calamár (cebolla, ajo, higado de calamár, aceite de oliva, sansho – un tipo de pimienta japonesa, parecido la pimienta sichuan).
