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"Flamenco: The Passion of Spain"
 Explore the charm and passion of Spanish cooking and wine at
“Flamenco: The Passion of Spain”, the final installment in Ciudad’s
exclusive Latin Dinner Series. Sample authentic regional dishes, sip
sultry Spanish wines, savor tantalizing desserts, and all the while
musicians play a passionate serenade. Simply stated, Ciudad’s “Flamenco”
will make your taste buds dance!
Thursday, December 7, 2006 – 5 p.m. to 10 p.m.
A la carte and 3 course dinner options available
Live Music
Make Your Reservations Today!
Ciudad – 213.486.5171
APPETIZERS
Spanish Flatbread
with caramelized red peppers and extra virgin olive oil
Basque Style Salad Plate
mini salads of heirloom tomato, olive and grilled pepper, and deviled
egg
served with manchego toast points, tomato jam, and olive tapenade
Castilian Style Zucchini
with oven dried tomatoes, peppers, and eggplant
served with spanish rice and olive oil poached onions
Lobster Salad
spiny lobster poached in saffron infused orange juice
served with clementine, grapefruit, and smoked paprika aioli
Scallop Ceviche
marinated with red chiles, lime, and extra virgin olive oil
served with micro green salad and tangerine vinaigrette
Grilled Quail with Honey and Coffee Vinaigrette
based on the famous dish at the torre del remei hotel in basque country
sweet, earthy grilled quail; served over warm frisée salad with candied
mushrooms and pears
ENTRÉES
Cazadora Chicken
slow cooked with serrano ham, tomatoes, and brandy
served with roasted garlic mashed potatoes
Cocido
spanish national dish served in three courses: a shot of broth, herb
roasted vegetables, and a combination of braised beef shank, serrano
ham, and morcilla and chorizo sausages
Baked Polenta with Tomato Relish
seared and served with stewed peppers
Calvados Braised Partridge
with rioja poached pears and cabrales
served with celery root puree
Pan Roasted Black Cod
served over smoked paprika mashed potatoes with winter greens in a
piquillo pepper broth
New York Steak
marinated with garlic, paprika, and 25 year old sherry vinegar
served with white beans and roasted winter vegetables
DESSERT
Cabrales and Pear Montón
layered with spiced puff pastry; served with aged sherry vinegar and
vanilla bean ice cream
Apple Flan
in the style of the famous dessert from panier fleuri restaurant in san
sebastion
served with caramelized apples and dulce de leche ice cream
Banana Hazelnut Tart
with pineapple, lemon, and caramel sauce
BEVERAGES
Suprema Sangria
red wine steeped with fresh orange, lime, melon, and pineapple
topped with spanish cardinal mendoza brandy
White Sangria
white wine and fresh fruit; topped with segura viudas cava
Spanish Wines by the Glass
Vionta, Albarino, Rias Baixas, Spain 2004
Proyecto 4, Meritage, Spain 2000
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