A culinary love letter to Spain, one course and glass at a time.
Appetizer
Tuna Pipirrana salad.
Seared rare tuna scented with orange and fennel, heirloom tomatoes, green chilis, red and yellow peppers, European cucumber, spring onions, mixed olives, capers, chickpeas, boiled eggs, sherry vinaigrette.
Paired with: Albariño (Rías Baixas, Spain)
Main Course
Mar Y Montana-Catalan chicken and langoustine. Picada sauce (garlic, almond, chocolate, parsley), tomatoes, carrot, onion, brandy, patatas brava, crispy baguettes
Paired with: Campo Viejo Rioja (Spain)
Dessert
Coffee flan
Coffee flan custard, chocolate espresso beans, Chantilly cream, chocolate cigars
Paired with: Gonzales Byars Sherry (PX) (Spain).
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