David Ansill’s Weekly Tasting Menus at Bar Ferdinand
The themes for David Ansill’s next three weeks’ of tasting menus at Bar Ferdinand have been set. The menu for tonight will be Jamon (ham) and Mariscos (shell fish) on the 16th and Asado (roasted) on the 23rd. Each multi-course menu is offered between 5 and 11 p.m. and will be $40 per person, with an optional wine pairing for $20 per person.
Thursday August 9th Featuring the Jamon
1st Course
Trio of jamon…
Serrano, marcona almonds
Iberico, pickled vegetables
Mangalica, stone fruits
2nd Course
Jamon croquette
3rd Course
Pork terrine, sangria jelly
4th Course
Jamon stuffed mussels, sherry vinegar
5th Course
Greens, potatoes, jamon, quail egg
6th Course
Grilled swordfish olive oil and jamon smashed potatoes
7th Course
Albondigas tomato, jamon broth
8th Course
Dessert
Thursday, August 16 Featuring the Mariscos
1st Course
Crab croquette, lobster roe aioli
2nd Course
Salpicon of razor clams
3rd Course
Oil poached shrimp, crispy baby artichokes
4th Course
Grilled cigales, fennel and saffron
5th Course
Roasted mussels, orange and rosemary
6th Course
Scallop and clams, chorizo and squid ink
7th Course
Zarzuela
8th Course
Dessert
Thursday, August 23 Featuring the Asado (roasted)
1st Course
Roasted oyster, pineapple
2nd Course
Roasted baby vegetables, pimento oil
3rd Course
Stuffed roasted piquillo pepper, goat cheese and hazelnuts
4th Course
Roasted scallop, “crudo” charred melon
5th Course
Roasted cod, heirloom tomatoes, olives
6th Course
Chorizo roasted in Rioja
7th Course
Slow roasted lamb shoulder
8th Course
Dessert
All menus are subject to change.
For reservations for any of the three dinners call Bar Ferdinand at 215-923-1313.
Bar Ferdinand [Official Site]
