David Ansill Debuts A New Fall Menu at Bar Ferdinand

Just in time for the change in the weather, chef David Ansill and his crew at Bar Ferdinand have given the menu a seasonal overhaul. As always, this is Ansill’s version of a Spanish tapas board–he didn’t suddenly decide to turn it into a sushi restaurant or anything–but between the confit duck leg with duck hearts and fingerling potatoes, the Marguez sausage stuffed piquillo peppers and the seared tuna with foie gras and red wine, we’re talking about something a bit more over-the-top than your standard lineup of croquettas and patatas bravas.

Except, of course, that he has those on the menu, too–the former with charred scallions and romesco, the latter with shishito peppers and a spicy tomato sauce.

Check out the full menu after the jump.

Bar Ferdinand Fall Menu

From Chef David Ansill

Charcuterie & Cheese
Spanish Cheese Board 15
House-cured Spanish Charcuterie Board 15
Hand-carved Jamón Ibérico 25

Pan Con Tomate 4
Pan Con Tomate with Jamon 6
House Marinated Olives 4
Toasted Marcona Almonds 4
Oysters on the Half Shell 14
Tortilla Española 5
Date and Bacon Empanada 7
Manchego Frito with Apple Foam and Quince Purée 7
Gambas al Ajillo with Shrimp, Garlic and Olive Oil 12
Charred and Marinated Vegetables with Goat Cheese Bread 10
Seared Scallop Crudo with Grapefruit and Lemongrass Ginger Sauce 12
Patatas Bravas with Shishito Peppers, Spicy Tomato Sauce and Aioli 6
House-cured Salmon, Salmon Roe, Mache 10
Jamón Croquetas with Charred Scallions and Romesco 6
Mushroom Croquetas with Herb Aioli 6

Frisee Salad with Poached Egg, Pork Belly, Mojama and Sherry Vinaigrette 8
Butternut Squash with Queso Fresco, Radicchio and Smoked Almonds 8

Spanish Flatbreads
Seasonal Vegetable Coca 12
House Cured Pancetta Coca with Baked Egg and Garlic Oil 12
Roasted Mushroom Coca with Truffles and Goat Cheese 13

4 each • three for 10
Salmon Roe, Creme Fraiche, Mustard Oil, Dill
Mojama, Smoked Almonds, Tuna Puree
Boquerones, Olive Puree, Tomato Saffron Conserva
Morcilla, Apple Butter
Short Rib Marmalade, Pearl Onion,Pine Nuts

Baked Goat Cheese with Roasted Garlic and Honey 10
Baked Oysters with Fennel, Celery Root and Fennel Cream 17
Roasted Mussels with Chili, Garlic and White Wine 12
Spanish Octopus with Fingerlings, Pimenton and 50 year Aged Sherry 14
Seared Tuna with Foie Gras and Red Wine 25
Zarzuela with Shellfish and Tomato Fennel Broth 20
Roasted Organic Chicken with Catalan Spinach and Chorizo 11
Crispy Pork Belly with Apple Pear Chutney and Bacon Sherry Emulsion 12
New York Strip Steak with Organic Fried Egg and Truffles 16
Confit Duck Leg with Duck Hearts and Fingerlings 15
Twice Cooked Rabbit with Moroccan Carrots and Harissa 14
Merguez Stuffed Piquillo with Crispy Chickpeas and Goat Cheese Puree 10
Braised Shortrib with Saffron Cauliflower Puree and Roasted Cauliflower 16
Paella Valenciana with Shellfish, Chicken and Chorizo 30

Bar Ferdinand [f8b8z]