DINNER MENU
3 COURSE PRIX FIXE
Choice of First, Main, Sweet ~ $40 per person / with paired wines $59
$6 supplement per person for Seafood Arroz la Bomba, NY Strip or Aged Ribeye
$37 supplement for individual 24oz Aged Ribeye
FIRST
BREADS & DIPS
Choose a bread, choose a dip ~ $5
Pugliese - rustic bread of Purgatory
Fougasse - crunchy; rosemary & sea salt
Ciabatta - tender "slipper" bread
Pan de Andalucia - sweet, savory & smoky
................................................................................
Spicy Eggplant Salad
Kiko’s Hummus
Goat Cheese Mousse
Warm Cheese Fonduta
Navarra, Vega Sindoa (Chardonnay) Spain 2009
Cava, Dibon “Brut Reserve” (Macabeo/Xarel-lo) Penedés, Spain NV
Manchego & Manzana “2.0”......................................... 10
sheep milk cheese, green apple, dates, Marcona almonds
Shrimp Salad BLT........................................................ 11
toasted brioche, avocado, bacon, oven dried tomato
tarragon alioli
Roasted Local Beets.................................................... 10
local apples, Valdeon & goat cheese mousse, bacon
50-year sherry vinegar
Local Sweet Pepper Crostone........................................ 12
Pugliese crostone with bell peppers, buffalo mozzarella
Gaeta olives, oregano, lemon
Head-on Maya Shrimp a la Planxa................................ 13
yellow corn purée, tomato saffron sauce
Malaga, Botani “Seco”(Moscatel) Spain 2010
Local Pear & Serrano Pintxos............................. 7
Calamari a la Planxa...................................................... 11
basil oil, Meyer lemon, chili peppers, chili salt
7
Spanish White Anchovies................................... 5
Lamb Ravioli................................................................ 11
lemon brown butter sauce, crowder peas, mint
Ceviche, jicama & lime............................................
7
Rioja, Cune “Viña Real” Crianza (Tempranillo) Spain 2007
Tuna Tartare Spoons, chili & cilantro........................
9
Marinated Arbequina Olives............................... 4
Marcona Almonds.............................................. 5
MARISCOS A LA PLANXA
Jamon Serrano................................................. 9/oz
Jamon Iberico................................................... 15/oz
Paleta Iberico.................................................... 12/oz
Mixed Plate of Meat, Cheese & Snacks.............. 29
Sea Scallops............................................................. 31
crispy Jamon Serrano, local corn, lima beans
forest mushrooms, star anise butter sauce
Navarra, Vega Sindoa (Chardonnay) Spain 2009
Merluza.................................................................... 29
delicate white fish, asparagus
fingerling potatoes & saffron Hollandaise
Scottish Salmon Ribereña......................................... 29
local beans, cherry tomatoes, pancetta, cider sauce
Ribeiro, Viña Mein, (Treixadura, Godello, Loureirra) Spain 2010
Stuffed Local Pepper, fonduta sauce.........................
8
Lump Crab Buñuelos, roasted corn, salsa brava...............
8
Potato & Manchego Croquetas........................... 6
Broccoli a la Planxa, pecorino, chile oil........................
6
Wood-grilled Mushrooms, lemon, rosemary.................
6
Chorizo & Potato Salad, sweet garlic crema.................
7
Bistek Catalonia, Romescu sauce...............................
8
Shrimp a la Planxa, zucchini, tomato saffron sauce.............
8
Pork & Veal Empanadas, salsa verde........................
6
Goat Cheese Empanadas, salsa brava......................
6
Cavatelli Pasta............................................................ 9
local vegetable ragu, pecorino cheese
Rioja Alavesa, Ostatu (Viura, Malvasia) Spain 2010
Ensalada Murciana....................................................... 9
romaine, escarole, walnuts, figs, yellow plum vinaigrette
Castilla-La Mancha, Volver "Pazo" (Verdejo) Spain 2009
MAIN
Navarra, Vega Sindoa (Chardonnay) Spain 2009
HOT
Navarra, Vega Sindoa (Chardonnay) Spain 2009
Rias Baixas, Do Ferreiro (Albariño) Spain 2009
9
Chorizo............................................................. 7/oz
Beef Tenderloin Tartare............................................... 13
hazelnuts, Parmigiano, pimentón, arugula, crostini
Almansa, Atalaya (Garnacha/ Monastrell/ Tintorera) Spain 2007
Garganelli Pasta........................................................... 11
lump crab, Poblano peppers, cherry tomatoes & crowder peas
Belgian Endive, goat cheese, orange supreme, pinenuts............ 6
Rioja, Muga Rosado (Garnacha blend) Spain 2010
Alicante, Tarima (Monastrell) Spain 2010
Malaga, Botani “Seco”(Moscatel) Spain 2009
COLD
Tonno Crudo, raw Bigeye tuna, chili oil, chives...................
Crispy Cava Battered Eggplant..................................... 9
capers, lemon, alioli
Amontillado, Bodegas Valdivia “Dorius” (Jerez de la Frontera)
TAPAS
Summer Bruschetta, local zucchini, ricotta, herbs.............
Autumn Soup Duo........................................................ 10
butternut squash, spicy local black bean, pepitas
PAELLA-STYLE LA BOMBA RICE
Estate grown rice from Calisparra
Served individually or for Groups of 6 to 8
Classic................................................................... 26/94
wood grilled chicken & chorizo
Almansa, Atalaya (Garnacha, Monastrell, Tintorera) Spain 2007
Seafood................................................................. 38/142
shrimp a la planxa, littleneck clams, merluza, lobster
lima beans, lobster stock & saffron
FROM THE WOOD GRILL
Duck Magret............................................................ 28
wood-grilled local apples, Pedro Ximénez gastrique
Priorat, Cellars Unio “Señorio de Convey” (Garnacha blend) Spain 2007
Chicken Breast Paillard............................................ 26
jamon Serrano, local corn & black beans
tomatillo & jalapeño salsa
Syrah, Tensley “Johnny’s” (Santa Barbara, CA) 2009
Leg of Lamb Steak................................................... 29
smoked garbanzo beans, tomato marmalatta, fresh herbs
Castel del Monte, Santa Lucia "Vigna del Melograno" (Troia) Italy 2008
Creekstone Farms NY Strip...................................... 36
olive oil crushed potatoes, mojo picón sauce
Ribera del Duero, Emilio Moro (Tempranillo) Spain 2007
Hanger Steak ......................................................... 26
smoked potatoes, Romescu sauce, grilled green onion
Tierra de Castilla, Dominio Eguren “Pazo” (Tempranillo) Spain 2009
Aged Ribeye 24 oz prepared for 2 persons........................ 68
papas fritas, persillade sauce
Cabernet Sauvignon, Pulenta “La Flor” (Mendoza, Argentina) 2009
Rioja, Cune “Viña Real” Crianza (Tempranillo) Spain 2007
Vegetable............................................................... 21/73
local beans, forest mushrooms, mojo picón
Priorat, Cellars Unio “Señorio de Convey” (Garnacha blend) Spain 2007
Burger-sito, Valdeon butter....................................... 7
Local Cherry Tomatoes & Chili Peppers.............. 6
Wilted Spinach, lemon..........................................
5
Papas Fritas, alioli............................................... 6
Zucchini Cakes, Greek yoghurt & lemon........................
6
Lamb Chop, pomegranate, arugula................................ 10
SWEET
CHEESE
Crispy Chocolate Hazelnut Bars................................................. 8
mocha ice cream & candied hazelnuts
5 each / plate of four – 17
Banyuls, M. Chapoutier (Languedoc, France) 2008
Local Fruit Tart.......................................................................... 8
seasonal ice cream
Sea Scallops, local corn purée....................................
9
Moscatel, J. Ordoñez & Co. “Victoria” (Malaga, Spain) 2008
Wood-grilled Chicken Pintxo, dates, rosemary.............
6
Bizcocho Enrollado.................................................................... 7
vanilla roulade, local peach cream, brown sugar cinnamon almonds
Sauternes, Château Cameron (Bordeaux, France) 2006
Sicilian “Brioscia” ...................................................................... 7
PIZZA NAPOLETANA
Cristina............................................................
buffalo mozzarella, tomato, basil
pistachio, vanilla & mocha ice cream sandwiches
11
Seasonal Sorbet........................................................................ 6
Jabali............................................................... 13
wild boar sausage, wood-grilled local green peppers, arugula
Bianca.............................................................
buffalo mozzarella, ricotta, pecorino, spinach, garlic,
forest mushrooms & lemon
13
Catalan............................................................. 14
chorizo, wood-grilled green apple, La Peral blue cheese
Siciliana...........................................................
roasted red peppers, eggplant, oil-cured olives, oregano
Moscatel, J. Ordoñez & Co. “Victoria” (Malaga, Spain) 2008
Moscato d’Asti, Tintero “Sori Gramela” (Piemonte, Italy) 2008
Crema Catalana......................................................................... 8
traditional custard with lemon & cinnamon
Moscatel, J. Ordoñez & Co. “Victoria” (Malaga, Spain) 2008
Cajeta Sundae........................................................................... 7
cajeta ice cream, chocolate sauce, caramel whipped cream & pecan tuile
Pedro Ximénez, Gran Barquero (Montilla-Moriles, Spain)
($2 supplement for Montenebro)
ZAMORANO (Zamora–sheep)
mild, fruity, olive oil, nutty
GARROTXA (Catalonia–goat)
rustic, velvety, mildly spicy
CAÑA DE CABRA (Murcia–goat)
creamy, tangy, mushroom
VALDEON (Léon–cow & goat)
creamy, sharp, complex blue
MANCHEGO (La Mancha–sheep)
firm, sharp, crumbly
MAHON (Menorca–cow)
mildly sharp & salty
MONTENEBRO (Catalonia–goat)
sharp, firm, spicy blue edge
LA PERAL (Asturias–cow & sheep)
12
creamy, mild blue
Tony Foreman & Cindy Wolf – Restaurateurs / Mario Cano-Catalan – Executive Chef
WINES BY THE GLASS
SPARKLING
ROSÉ
Cava, Dibon “Brut Reserve” (Macabeo/Xarel-lo/Parellada) Penedés, Spain NV...... 8 Rioja, Muga Rosado (Garnacha blend) Spain 2010........................................ 8
balanced and refreshing; summer strawberries
delicately macerated peach; hints of vanilla & hazelnuts
Brut Rosé, Roederer Estate (Anderson Valley, CA) NV.......................................... 16
elegant and well balanced sparkling; fresh strawberry and cherry
WHITE
Rioja Alavesa, Ostatu (Viura, Malvasia) Spain 2010.............................................. 9
aromas of peach and apricot, balanced acidity; full & rich on the palate
RED
Castel del Monte, Santa Lucia "Vigna del Melograno" (Troia) Italy 2008....... 10
rustic, loads of red berries, wild herbs and flowers
Almansa, Atalaya (Garnacha/Monastrell/Tintorera) Spain 2007.................... 9
smokey roasted plum, warm spices & leather; superb depth
Rias Baixas, Do Ferreiro (Albariño) Spain 2009................................................... 13 Tierra de Castilla, Dominio Eguren “Pazo” (Tempranillo) Spain 2009........... 6
medium bodied, suave, way-too-serious for its price tag
aromatic and intense with bright fruit and classic sea salt minerality
Castilla-La Mancha, Volver “Pazo” (Verdejo) Spain 2009...................................... 6
crisp & brilliantly fruity, peaches & herbs
Rioja, Solnia (Tempranillo/Graciano) Spain 2008........................................ 8
very pleasantly balanced red fruit; fantastic cocktailer or first glass moving into dinner
Malaga, Botani “Seco”(Moscatel) Spain 2010...................................................... 10 Rioja, Cune “Viña Real” Crianza (Tempranillo blend) Spain 2007 ................ 11
bright red berries with violet nuances; elegant with balanced acidity
stone fruit & subtle honeysuckle; perfect dry Moscatel
16
Pinot Grigio, Bertani “Velante” (Veneto, Italy) 2010............................................. 7 Ribera del Duero, Emilio Moro (Tempranillo) Spain 2007............................
ripe
cherry,
vanilla
&
spice,
firm
structure
crisp minerality, hints of melon and lemon; very satisfying
Navarra, Vega Sindoa (Chardonnay) Spain 2009.................................................. 9
toasty, rich green apple; charming minerality
Priorat, Cellars Unio “Señorio de Convey” (Garnacha blend) Spain 2007.............. 10
soft and ripe dark fruits; round and rich on the palate
Riesling, Loosen Bros. “Dr. L” (Mosel, Germany) 2010......................................... 8 Malbec, Zuccardi “Q” (Mendoza, Argentina) 2009...................................... 13
intense red & black fruit aromas; silky beginning, soft tannin, persistent finish
fresh juicy apricots & sweet white peaches
Torrontes, Susana Balbo “Crios” (Mendoza, Argentina) 2010................................ 9
plump & spicy, floral, peaches & citrus zest
Syrah, Tensley “Johnny’s” (Santa Barbara, CA) 2009................................. 13
supple and fresh with plenty of ripe fruit; exclusively made for Foreman Wolf restaurants
Ribeiro, Viña Mein (Treixadura, Godello, Loureirra) Spain 2010............................. 12 Cabernet Sauvignon, Pulenta “La Flor” (Mendoza, Argentina) 2009............ 12
subtle pepper and spice on the nose; pleasant concentration with soft tannins
well-balanced, fresh, dry, great fruit
Alicante, Tarima (Monastrell) Spain 2010.................................................... 6
jammy dark fruits with a hint of pepper; structured finish
BEER
6
8
8
6
Corona Extra 4.6% (Mexico)..................................... 6
Stella Artois 5.0% (Belgium)............................... 6
Franziskaner Hefe-weisse 5.0% (Germany).............. 7
Heineken 5.0% (Holland).................................... 6
Warsteiner Dunkel 4.9% (Germany)......................... 6
Amstel Light 3.5% (Holland)................................ 6
Warsteiner Pilsner 4.9% (Germany)......................... 6
Guinness Draught 4.3% (Ireland)........................ 6
Budweiser 5.0% (St. Louis, MO).............................. 5
Aventinus Dopplebock 8.2% 16.9cL (Germany)........ 12
Samuel Smith’s Nut Brown Ale 5.0% (England)..... 7
Miller Lite 4.2% (Milwaukee, WI).............................. 5
St. Pauli Girl 0.5% NA (Germany)............................ 5
Estrella Damm Inedit 4.8% 750ml (Spain)............ 24
Brewer's Art Ozzy 7.2% 750mL (Baltimore, MD)....... 23
Saison Dupont 6.5% (Belgium)................................. 11
Hitachino White Ale 5.0% (Japan)........................ 9
STILLWATER ARTISANAL ALES
La Fin Du Monde 9.0% (Canada).............................. 8
Trappistes Rochefort 10 11.3% (Belgium).............. 13
Flying Dog Doggie Style 5.5% (Frederick, MD).........
Dogfish Head Raison D’Etre 8.0% (Lewes, DE)........
Stoudts Double IPA 9.0% (Allentown, PA)................
Magic Hat #9 4.6% (Burlington, VT).........................
Brian Strumke, Brewmaster
Cellar Door 6.6% 750mL citrus & herbs....................26
Debutante 6.4% 750mL earthy & floral.....................30
Stateside Saison 6.8% 750mL fresh & aromatic.........28
COCKTAILS
CÓCTELES TRADICIONALES
CONTEMPORARY CLASSICS
Granizado ............................................................. 11
Dirty Blue........................................................... 13
Macchu Pisco, St. Germain Elderflower Liqueur, Dibon Cava, green grapes
Boyd & Blair Potato Vodka, splash of olive juice
3 Spanish Valdeon blue cheese stuffed olives
Pear Mondello Mojito ............................................ 10
SHARE TABLE
FOR SIX
339
Snack Plate
chorizo, Jamon Serrano, Spanish cheeses, bruschetta
Tonno Crudo, chili oil, sesame
Lump Crab Buñuelos, roasted corn, salsa brava
Pork & Veal Empanadas, salsa verde
Mushroom Pintxos
Manchego & Manzana, green apples, sheep cheese
Ensalada Murciana
romaine, escarole, walnuts, figs, yellow plum vinaigrette
Sea Scallops a la Planxa, local corn purée
Pizza Cristina, buffalo mozzarella, tomato, basil
Wood-grilled Lamb Chops, Pomegranate & arugula
Bistek Catalonia, Romescu sauce
Cavatelli Pasta, local vegetable ragu, pecorino cheese
Sicilian “Brioscia” ice cream sandwiches
Crispy Chocolate Hazelnut Bars
SHARE TABLE
FOR TEN
499
Pugliese, rustic bread of purgatory, Kiko's hummus
Ceviche, jicama & lime
Summer Bruschetta, zucchini, ricotta
Goat Cheese Empanadas, salsa brava
Potato & Manchego Croquetas
Shrimp a la Planxa, zucchini, tomato saffron sauce
Classic La Bomba Rice, chicken & chorizo
Wood-grilled Aged Ribeye, papas fritas & persillade
Broccoli a la Planxa, pecorino
Wood-grilled Mushrooms
Local Fruit Tart
Bizcocho Enrollado
Grey Goose La Poire Vodka, pear nectar, muddled lime & mint
Lychee Mondello Mojito ........................................ 9
Appleton Estate Silver Rum, Soho Lychee Liqueur, lemon, lime & mint
Watermelon Mojito................................................ 12
10 Cane premium rum, local watermelon, lime & mint
Pomada Menorca................................................... 11
Hayman’s Old Tom Gin & house-made lemonade
FLORAL, HERBS, SPICE
Spiced Manhattan............................................... 12
Basil Hayden’s Bourbon, Heering Cherry Liqueur & Peychaud’s Bitters
1870’s Sazerac ................................................... 15
(ri)ı Rye Whiskey, Lucid Absinthe Superieure & Peychaud’s Bitters
Cucumber Gimlet ............................................... 13
Hendrick’s Gin, freshly muddled cucumber & lime
Calvados Sidecar ................................................ 14
Daron Calvados, St. Germain Elderflower Liqueur
Sparkling Elderflower............................................. 12
Hendrick’s Gin, St. Germain Elderflower Liqueur, Dibon Cava, fresh cucumber
FUN, FRUITY, EASY
Blue Velvet ........................................................... 14
Sangreto .............................................. 5 / 19 carafe
Sangreto Blanco.................................... 6/ 22 carafe
Cold River Blueberry, Crème de Violette & Velvet Falernum
Hum-a-rita............................................................ 12
Patron Silver, Hum Botanical Liqueur, lime salt rim
Spiced Pear .......................................................... 12
Grey Goose La Poire Vodka, St. Elizabeth’s Allspice Dram, pear nectar
Elderflower & Pomegranate Martini ....................... 13
Charbay Vodka, St. Germain Elderflower Liqueur, pomegranate juice
La Vie en Rose...................................................... 10
Moscato d’Asti, Soho Lychee Liqueur, rose water & fresh petal
Green-tini............................................................. 12
Charbay Green Tea Vodka, Zen Green Tea Liqueur, ginger liqueur
Durazno ............................................................. 11
Sloop Betty Maryland vodka, peach nectar, cranberry juice
Euro .................................................................. 11
Stolichnaya Razberi Vodka, Château Monet Framboise, lemon & lime juices
Cava Royale ....................................................... 9
Dibon Cava & peach nectar
Cotton Candy Cosmo ......................................... 15
Stolichnaya Vodka, Cointreau, cranberry & lime juices, cotton candy puff
Riviera .............................................................. 11
Stolichnaya Ohranj Vodka, blood orange juice, Massenez Cassis, Pazo Blanco
CHOCOLATE, NUTS, COFFEE
White Chocolate Macadamia Nut Corsair Vanilla Vodka, Godiva White Chocolate, Trader Vic Macadamia Nut & Farretti Biscotti.. 14
Espresso Martini • Van Gogh Double Espresso Vodka & chilled espresso......................................................................... 13
Tequila Fun-Rise • Van Gogh Double Espresso Vodka, Patron XO Cafe, Tres Leches Liqueur, chilled espresso................................. 9
Tony Foreman & Cindy Wolf – Restaurateurs / Mario Cano-Catalan – Executive Chef