According to legend,
the tapa tradition began when Castile’s King Alfonso the Wise recovered from an illness by drinking wine and nibbling small dishes between meals.
After regaining his health, the king ordered taverns to serve their guests food along with wine.
Other stories cite a more practical reason—-taverns of the 13th Century didn’t have the benefits of modern pest control, so, a slice of bread was served atop glasses of wine or sherry to prevent uninvited guests. It wasn’t long before enterprising bartenders were putting small snacks on the bread, and the lowly tapa (from tapa derived the verb tapar, “to cover”) became as
important as the beverage it was protecting. Today these small bites are served, thankfully, with no additional duties.
Soup
Green Garden Gazpacho
Marinated Crab Salad, and Lemon Oil 6
Cumin Scented Roasted Eggplant Purée
Sautéed Heirloom Eggplant, Olive Oil Concassé of Cherry Tomatoes,
Goat Cheese Fondue, and Kalamata Tapénade 8
Seared Yellow Fin Tuna
Wakame Seaweed Salad, Basil Aïoli,
Sriracha and Ponzu Sauce 10
Hazelnut Crusted Diver Scallop
Brown Sugar Brûléed Grapefruit,
Banana “Ketchup”, and Mint 12
Charcuterie Plate
Dave Snow’s Smoked Sausage, Wild Boar Salami,
Rabbit Pâté, Whole Grain Mustard, Sicilian Olives,
and Soft Boiled Farm Egg 12
Duo of Savory Sorbets
Beet and Blue Cheese Sorbets with Balsamic Reduction,
Local Honey, and Candied Pecans 6
Wednesday, June 22, 2011
