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A Brilliant Interpretor
Katie Button translates traditional Spanish tapas in a style that is uniquely her own.

The menu:

First Course: Esqueixada de montaña (Sunburst Trout Farms trout, sliced thin and served raw with lemon tarragon vinaigrette, black olive, and fresh tomato)
Wine Pairing: 2011 Fefiñanes D.O. Rias Baixas, 100 percent Albariño

Second Course: Ajo Blanco (traditional chilled Spanish almond and garlic soup served with green grape granizado, fresh crab, and Pedro Ximenez “grapes)
Wine Pairing: 2002 Viña Gravonia D.O. Rioja, 100 percent Viura

Third Course: Ensalada de Romolacha (baby beet salad with marcona almonds, pickled orange, roncal cheese, and a blood orange vinaigrette).
Wine Pairing: 2007 Alion D.O. Ribera Del Duero, 100 percent Tempranillo

Fourth Course: Pluma en Adobo (grilled pork from 100 percent pure Iberico de Bellota pigs of Spain served with confit piquillo peppers, garlic chips, and an olive oil potato puree)
Wine Pairing: 2009 Clos Mogador D.O. Priorat, Garnacha/ Cariñena, Cabernet Sauvignon, Syrah

Fifth Course: Sabores del Mediterraneo (“flavors of the Mediterranean,” apricot sorbet, sweet yogurt mousse, candied pine nuts, and olive oil infused with pine needles)
Wine Pairing: Dom Perignon Vintage 2000