TOUR DE FORKS AT CAFE MALTA

TOUR
AT
DE
FORKS
CAFE MALTA
Aperitif:
TBA
First
Trucha con jamon iberico
Zarangollo
Ruby red trout fillet
roasted in extra virgin
with serrano ham
Cojondongo
Roasted red peppers in olive oil,
salt, vinegar & a tomato-garlic
purée over fried potatoes
Second
Midway between soup & salad: diced
tomato, green pepper, olives & onion
in a bread-garlic-olive oil emulsion
Caldereta
A chilled white soup of garlic,
almonds, bread, sherry vinegar,
olive oil & grapes
Third
Texas lamb braised with red bell
pepper, onion, white wine, & smoked
Piment ón de la Vera paprika,
served with fried potatoes
Sopa de ajo blanco
Migas con huevo y setas
Sauteed oyster mushrooms & fried
pastured egg over migas – bread
cubes stir-fried with peppers, garlic,
and smoked paprika
Fourth
Tecula mecula
Sweet almond, egg yolk, and lemon baked in a buttery tart crust
Tonight’s kitchen crew: Chef Cedric, Gladys, Joey, Julio, Rob, & Rosa
Tonight’s front-of-the-house crew: Jessicas B & C, Maria, Mary & Sal