|
Winter/Spring,
2008
|
|
A
P P E T I Z E R S
|
| Caldo
Gallego Clam and pork belly stew with white beans, escarole
and herb puree |
| Ensalada
de Invierno Friseé and celery root salad with apple,
Cabrales cheese and cava vinaigrette |
| Platanos
Rellenos de Rabo Plantain 'cups' filled with braised oxtail,
pumpkin puree, morita chile & pomegranate salsa |
| Tacos
de Carnero Tortillas filled with braised lamb, queso fresco
and mint-culantro mojo |
|
E
N T R E E S
|
| Trucha
con Lentejas Roasted whole trout, braised lentils &
haricot vert with mojo de ajo |
| Pambazo
Mexican-style sandwich filled with chorizo, black beans,
avocado, queso fresco, and pickled jalapeños, served
with plantain chips |
| |
|
Spring,
2007
|
|
A
P P E T I Z E R S
|
| Sopa
de Calabacitas Creamy zucchini & chayote chowder garnished
with chile arbol oil |
| Ensalada
Primavera Asparagus & arugula with tamarind-hazelnut
vinaigrette and cotija cheese |
| Calamari
a Las Brasas Grilled squid with cactus, roasted tomatoes
and chickpeas drizzled with Jerez vinaigrette |
| Tacos
al Pastor Marinated pork tacos served with grilled pineapple
salsa |
|
E
N T R E E S
|
| Pollo
en Tamarindo Chicken braised in tamarind & ginger
sauce, served with sweet mashed plantains & sauteed spinach |
| Chuletas
de Cordero Adobo-rubbed lamb chops served with barley
& dried fruit and rocoto chile jus |
|
Early
Spring, 2007
|
|
A
P P E T I Z E R S
|
| Caldo
Gallego White bean and chard soup with clams, chorizo
and cilantro puree |
|
E
N T R E E S
|
| Chilendrón
de Puerco Slow roasted pork shank in pasilla chile broth
and turnips |
|
Late
Winter, 2007
|
|
A
P P E T I Z E R S
|
| Sopa
de Coliflor Cauliflower and yucca puree topped with tarragon
mojo |
| Ensalada
de Invierno Blood oranges, fennel and cabrales cheese
with chile arbol vinaigrette |
| Calamari
a Las Brasas Grilled squid with cactus, roasted tomatoes
and chickpeas drizzled with Jerez vinaigrette |
| Tacos
de Pato Braised duck tacos served with quince-habanero
salsa and seared fois gras |
|
E
N T R E E S
|
| Pollo
en Tamarindo Chicken braised in tamarind & ginger
sauce, served with sweet mashed plantains & sauteed spinach |
| Fricasé
de Pollo Chicken braised with peppers, malanga, calabaza
and green plantains |
| Chilendrón
de Res Slow roasted short ribs with pasilla chile broth
and turnips |
|
Late
Winter, 2007
|
|
A
P P E T I Z E R S
|
| Sopa
de Calabaza Pumpkin soup topped with canela crema fresca
|
| Ensalada
de Otoño Bitter greens, pears, radishes and Mahon
cheese with hazelnut & chile Arbol vinaigrette |
| Tacos
de Pato Braised duck tacos served with quince-habanero
salsa and seared fois gras |
|
E
N T R E E S
|
| Pescado
en Caldo Gallego Pan roasted market fish, white beans,
clams, bacon & chard |
| Pollo
en Mole Chicken braised in mole Poblano, served with roasted
winter squash |
|
Chilendrón
de Res Slow roasted short ribs with pasilla chile broth
and turnips
|
| |
|
Early
Winter, 2006
|
|
A
P P E T I Z E R S
|
| Sopa
de Calabaza Pumpkin soup topped with canela crema fresca
|
| Ensalada
de Otoño Bitter greens, pears, radishes and Mahon
cheese with hazelnut & chile Arbol vinaigrette |
| Dátiles
Rellenos Medjool dates stuffed with cabrales cheese, wrapped
in jamón Serrano, drizzled with aged Jerez syrup |
| Tacos
de Pato Braised duck tacos served with quince-habanero
salsa and seared fois gras |
|
E
N T R E E S
|
| Pescado
en Caldo Gallego Pan roasted market fish, white beans,
clams, bacon & chard |
|
Chilendrón
de Res Slow roasted short ribs with pasilla chile broth
and turnips
|
| |
|
Fall
/ Winter, 2006
|
|
A
P P E T I Z E R S
|
| Ensalada
de Otoño Escarole, pears, radishes and Mahon cheese
with hazelnut & chile Arbol vinaigrette |
| Dátiles
Rellenos Medjool dates stuffed with cabrales cheese, wrapped
in jamón Serrano, drizzled with aged Jerez syrup |
| Tacos
de Cordero Braised lamb tacos served with mint mojo &
lime |
|
E
N T R E E S
|
| Pescado
en Caldo Gallego Pan roasted market fish, white beans,
clams, bacon & chard |
|
Piernas
de Pato Braised duck legs with lentils, roasted apples
& ají panca
|
| Pollo
con Tamarindo Tamarind glazed chicken served with platanos
and sautéed spinach |
|
Spring/Summer,
2006
|
|
A
P P E T I Z E R S
|
| Tacos
de Pescado Marinated ‘fish’ tacos with chipotle-lime
glaze, garnished with mango salsa |
| Ensalada
de Camarones Shrimp, avocado, and fresh herbs dressed
with serrano chile- lime vinaigrette |
| Plato
de Amor Serrano ham, manchego cheese, and chile 'spiked'
peaches drizzled with Nuñez Prado olive oil |
|
E
N T R E E S
|
| Anticuchos
Callos de Hacha Grilled sea scallop skewers served with
fava bean puree and citrus mojo |
| Costillas
de Puerco 'LES' Pork spare ribs with guava bbq sauce,
water melon and queso blanco salad |
| Pollo
con Tamarindo Tamarind glazed chicken served with platanos
and sautéed spinach |
| |
|
Winter/Spring, 2006
|
|
A
P P E T I Z E R S
|
| Tacos
de Carne Asada Marinated beef tacos topped with charred
tomatillo salsa |
| Tortillas
de Paella Valencia rice cakes filled with shrimp, squid,
scallops and piquillo peppers, served with saffron aioli |
| Pulpo
a Las Brasas Grilled octopus, white bean & roasted
poblano chile salsa, with ají panca glaze |
|
E
N T R E E S
|
| Callos
de Hacha Seared scallops with celery root puree, garnished
with raisin and roasted peppers salsa |
|
Pollo
en Salsa de Ají Roasted chicken with creamy ají
Amarillo sauce and black olive salsa
|
| Birria
Slow roasted short ribs in pasilla chile broth, garnished
with onion, lime and homemade corn tortillas |
|
|
Early
Summer, 2005
|
|
A
P P E T I Z E R S
|
| Antichuchos
de Pollo y Res Marinated chicken and beef 'alambres' glazed
with ají panca sauce |
| Tamales
de Queso y Rajas Corn masa filled with cheese and roasted
poblano chile strips steamed in corn husk, served with roasted
chile arbol sauce |
Atún
a La Plancha Seared tuna, hearts of palm and red pepper
salad with guajillo
chile glaze |
|
E
N T R E E S
|
| Pescado
con Coco Pan roasted market fish in serrano chile and
coconut sauce |
|
Pollo
al 'Ladrillo' Double brick cooked chicken with arugula
salad, topped with orange -manzanilla olive salsa
|
| Tinga
de Puerco Adobo-rubbed pork tenderloin served with fufú
and smoked black bean sauce |
|
|
|
Late-Spring
, 2005
|
|
A
P P E T I Z E R S
|
| Pupusas
Corn turnovers filled with smoked beans and cheese, topped
with watercress salad |
| Atun
a La Plancha Seared tuna, meyer lemon mojo and served
palmito salad |
| Tacos
de Carne Asada Grilled, marinated skirt steak with 'Sanchez'
guacamole |
|
E
N T R E E S
|
| Dorado
a Las Brasas Grilled Mahi-Mahi with passion fruit mojo
and malanga puree |
|
Pollo
Frito Adobo rubbed fried chicken with jalapeño
coleslaw and 'papas fritas'
|
| Chiles
en Nogada Roasted poblano chiles filled with beef picadillo,
topped with walnut sauce (2) |
|
|
Mid-Spring
, 2005
|
|
A
P P E T I Z E R S
|
| Latino
Love Plate Serrano ham, Manchego cheese, olives and pan
con tomate |
| Boquerones
con Ejotes White anchovy and green bean salad with roasted
shallot and beet vinaigrette |
| Tacos
de Cecina Marinated pork tacos with grilled pineapple
salsa and pickled red onions |
|
E
N T R E E S
|
| Pescado
a La Veracruzana Whole grilled fish served with tomato,
olive , and serrano chile sauce |
|
Puerco
con PepianVerde Seared pork cutlets with white beans
and pumpkin seed sauce
|
| Pollito
Con Mostaza Grilled cornish hen with mustard, honey, and
recao glaze, served with roasted plantain and black beans
|
|
|
Early
Spring , 2005
|
|
A
P P E T I Z E R S
|
| Ensalada
de Nopales y Camarones Cactus paddle and shrimp salad
in spicy Serrano chile vinaigrette |
| Hallacas
Venezuelanas Braised pork tamales steamed in banana leaves |
| Tacos
de Trucha Ahumada Corn tortillas filled with smoked trout,
roe and roasted poblano chile aioli |
|
E
N T R E E S
|
| Vatapa
de Camarones y Pescado Shrimp and Bass sautéed
in coconut, cashew and almond sauce |
|
Costillas
de Puerco con Ayocotes Braised pork ribs glazed in guajillo
chile sauce served in navy bean stew
|
| Falda
Estilo Sonora Grilled skirt steak with roasted Anaheim
chile tomato sauce and crispy papas |
 |
|
Late
Winter, 2005
|
|
A
P P E T I Z E R S
|
| Chupe
de Camarones Peruvian shrimp chowder, potatoes, aji Amarillo
and quail egg |
| Tacos
de Pato Corn tortilla filled with duck 'carnitas', foie
gras and quince-habanero salsa |
| Callos
de Hacha a la Plancha Seared sea scallops with calabaza
puree and sage mojo de ajo |
|
E
N T R E E S
|
| Conejo
con Lentejas Slow roasted rabbit with lentils and aji
panca jugo natural |
|
Dorado
Asado Pan roased mahi mahi with orange- manzanilla olive
salsa and sautéed chard
|
| Rabo
Encendido Braised oxtails with turnips, chiles, and Rioja
red wine sauce |
|
|
Valentine's
Day, 2005
To
celebrate Valentine's Day, Chef Aarón Sanchez created
these special dishes with amor in mind...
|
|
P
A R A E M P E Z A R
|
|
Ostiones
con caviar Oysters on half shell with blood orange mojo
and salmon roe
|
|
Tortitas
de Paella Valencia rice cakes filled with lobster, shrimp
and squid served with saffron aioli
|
|
P
L A T O S F U E R T E S
|
| Codorniz
con Rosas Grilled quail with fragrant rose petal sauce
and sautéed brussels sprouts |
| Tapado
de Res Filet mignon filled with queso blanco and roasted
poblano chiles, served with truffled mashed yautia |
|
P
O S T R E
|
| Fresas
para las 'Fresas' Layered pound cake with cava-marinated
strawberries and cream |
| Torta
de Amor Molten chocolate cake with Bustelo crème
anglaise |
|
|
Early
Winter, 2005
|
|
A
P P E T I Z E R S
|
| Chupe
de Camarones Peruvian shrimp chowder, potatoes, aji Amarillo
and quail egg |
| Tacos
de Pato Corn tortilla filled with duck 'carnitas', foie
gras and quince-habanero salsa |
| Callos
de Hacha a la Plancha Seared sea scallops with calabaza
puree and sage mojo de ajo |
|
E
N T R E E S
|
| Conejo
con Lentejas Slow roasted rabbit with lentils and aji
panca jugo natural |
| Dorado
Asado Pan roased mahi mahi with orange- manzanilla olive
salsa and sautéed chard |
| Rabo
Encendido Braised oxtails with turnips, chiles, and Rioja
red wine sauce |
|
|
Autumn,
2004
|
|
A
P P E T I Z E R S
|
| Tostones
Rellenos Green plantain 'cups' filled with beef picadillo,
topped with mint mojo |
| Tacos
de Pato Corn tortilla filled with duck 'carnitas', foie
gras and quince-habanero salsa |
| Tamales
de Mole Amarillo Corn masa filled with chicken and amarillo
chile mole, steamed in cornhusk |
|
E
N T R E E S
|
| Sancocho
de Costillas Beef short ribs braised with sofrito, yucca
and pumpkin |
|
Pollo
en Pipian Verde Half chicken braised in pumpkinseed
and herb sauce
|
| Mojarra
estilo Michi Whole fried sea bream served with culantro,
Serrano chile & lime salsa |
|
|
|
Early
Autumn, 2004
|
|
Paladar
Restaurant's
'Degustación de Otoño'
On October 20th, to celebrate the flavors of
the young fall season, Aaron created a unique 5-Course Tasting
Menu to pair with some of his favorite South American and
Spanish selections, courtesy of Omni Wines.
|
|
|
Amuse
Bouche
Hijo y Mamá
Green plantain topped with smoked salmon, roe and chive
crema fresca
Valdelosfrailes Cigales Rose 2003,
Cigales Spain
1.
Ensalada de Calamari con Habas
Grilled calamari, cactus and broad bean salad with sherry
vinaigrette
Aldor Verdejo 2003, Rueda Spain
2.
Tacos de Pato
Corn tortilla filled with duck 'carnitas', foie gras and
quince-habanero salsa
Mayol Syrah 2002, Mendoza Argentina
3.
Robalo Asado
Pan roasted halibut with tomatillo-milpero sauce
Mayol Cabernet 2002, Mendoza Argentina
4.
Trigo con Hongos
Farro "risotto" with with wild mushrooms,
truffles and epazote
Mayol Malbec 2002, Mendoza Argentina
5.
Costillas de Res Encendidas
Short ribs braised with smoked aji panca and turnips
Valdeslosfrailes Cigales Vino Joven
2003, Cigales Spain
6.
Flan de Coco
Miniature Coconut Flan with raspberry salsa
Assorted Sherries
|
|
| All
that for a mere $50! If you like the sound of that please
contact Marissa
for information about upcoming tasting events. |
|
|
Late
Summer, 2004
|
|
A
P P E T I Z E R S
|
| Ensalada
de Tomate Heirloom tomato salad garnished with queso fresco,
serrano chile and lime |
| Pulpo
Español Seared Octopus and giant Peruvian white
beans dressed with sherry vinaigrette |
| 'Sweetbreads'
Pan roasted sweetbreads served with caper sauce and crispy
malanga |
|
E
N T R E E S
|
| Pescado
a la Pan roasted monk fish with mussel sofrito, vatapa,
potatoes and zucchini |
|
Codorniz
Almendrado Grilled quail served with almond mole and
wild mushrooms
|
| Birria
de Costillas Slow-cooked beef short ribs in chile broth
garnished with chopped onions, cilantro and lime |
|
|
|
Early
Summer, 2004
|
|
A
P P E T I Z E R S
|
| Costillas
L.E.S. Adobo rubbed pork ribs with Café Bustelo
BBQ sauce, served with watermelon and queso blanco salada |
| Pulpo
a la Plancha Seared octopus with tomato escabeche and
fava bean salad |
| Ensaladita
de Cesar Green market spring lettuces with creamy habanero
dressing, manchego cheese and chile-spiked croutons |
|
E
N T R E E S
|
| Cangrejos
al Mojo de Ajo Soft shell crabs served with asparagus,
morels and jalapeño butter sauce |
|
Vatapá
de Camarones y Pescado Jumbo shrimp and sea bass sautéed
with dende oil, served in spicy coconut cashew sauce
|
| Lechón
Asado Roast suckling pig with mofongo, congri and sour
orange mojo |
|
|
Spring,
2004
|
|
To
Celebrate Chef Aarón's participation as co-executive
chef of the 2004 James Beard Award Gala, Paladar presented
a special pre-fixe menu inspired by his collaboration with
the featured guest chefs from across the Americas and the
Caribbean.
|
|
A
P P E T I Z E R S
|
|
Cachapas
Venezuelan corn cakes topped with queso blanco, roasted
tomato and greens
Bacaladitos
Salt cod fritters served with habanero remoulade and papaya-jicama
salsa
Ceviche
Shrimp, scallops, and lobster marinated in tangerine, ají
Amarillo, and lime
|
|
E
N T R E E S
|
|
Vatapá
de Camarones y Pescado
Jumbo shrimp and sea bass sautéed with dende oil,
served in spicy coconut cashew sauce
Lechón
Asado Roast suckling pig with mofongo, congri and sour
orange mojo
Pollo
Rancho Luna Adobo rubbed chicken topped with lime &
spring garlic mojo, served with yuca, pork crackling and
cabbage salad
|
|
D
E S S E R T
|
|
Pastel
Tres Leches con Azafrán
Sponge cake soaked with three milks and fragrant saffron,
served with fresh berry salsa
Crepas
de Café Chocolate crepes filled with Mexican
coffee crème, dusted with light canela sugar and
served with banana ice cream
Empanadas
de Queso y Guayaba Turnovers filled with guava paste
and queso blanco, served with mango ‘love’ sauce
|
|
|
Spring,
2003
|
|
C
E V I C H E
|
| Conch
al Don Tello Red onion, hananero chile and tangerine |
| 3
Oyster Shooter Roasted red pepper, rocoto chile and lime |
| Spicy
Tuna Coconut, lemongrass, serrano chiles and mint |
| Tropical
Shrimp Aji limón, key lime and passion fruit |
| Plato
del Mar Ceviche tasting with all 4 |
|
A
P P E T I Z E R S
|
| Pastelitos
de Paella Pan fried Valencia rice and seafood cakes served
with saffron aioli |
| Antichuchos
de Camarón Grilled jumbo shrimp skewers with guarapo
and rum glaze |
|
E
N T R E E S
|
| Pescado
Envuelto Black bass and asparagus steamed in banana leaf
with hoja santa butter |
| Conejo
en M0le Almendrado y Hongos Rabbit braised with almond
mole and wild mushrooms |
|
|
Fall,
2003
|
|
A
P P E T I Z E R S
|
| Ensalada
de Tomate Heirloom tomatoes with queso fresco, serrano
chile and lime |
| Pulpo
Español Seared Octopus with giant Peruvian white
beans and sherry vinaigrette |
| Mollejas
Alcaparrádas Sweetbreads in caper sauce with crispy
malanga |
|
E
N TR E E S
|
| Pescado
a La Vatapá Pan roasted halibut with mussel sofrito,
potatoes, and peas |
| Codorniz
Almendrado Grilled quail served with almond mole and sautéed
wild mushrooms |
| Birria
de Costillas Braised short ribs in chile broth garnished
with onions, cilantro and lime served with homemade corn tortillas |
|
|
Summer, 2003
|
|
A
P P E T I Z E R S
|
| Ceviche
de Melon Mixto Shrimp, lobster
and scallops marinated in three-melon salsa, garnished with
mint and Thai bird chiles |
| Platillo
de 'Amor Latino' Serrano
ham and Manchego cheese served with chile-spiked grilled nectarines
and Nuñez Prado olive oil |
| Costillas
de Cerdo Adobo-rubbed pork
ribs flavored tamarind BBQ sauce, served with jicama cucumber
slaw |
|
E
N T R E E S
|
| Pollo
Elotado Pan roasted chicken
breast filled with huitlacoche, served with fresh corn and
Peruvian blue potato picadillo |
| Dorado
a la Plancha Pan seared Mahi
Mahi served with garbanzo bean puree and citrus mojo |
| Lechon
Rostisado Roasted suckling
pig served with congri and sour orange mojo |
|
|
Early
Summer, 2003
|
|
A
P P E T I Z E R S
|
| Coctel
de Pulpo Octopus cocktail
dressed with Pimenton vinaigrette |
| Caracol
en Fuego Flaming conch salad
flavored with rum, sofrito and habanero 'love' |
| Antichucos
de Pez Espada Swordfish skewers
served with watermelon, jicama and serrano chile salsa |
|
E
N T R E E S
|
| Robalo
Asado Pan roasted Black Sea
Bass served with artichokes, roasted new potatoes and salsa
verde |
| Cangrejos
Desnudos Breaded Soft Shell
crab served in escabeche and carrot-rocoto chile broth |
| Conejo
Guisado Braised rabbit with
chanterelles, quelites and mezcal-soaked fruit |
|
|
Spring,
2003
|
|
A
P P E T I Z E R S
|
| Almejas
en Caldo Gallego Steamed
clams with chorizo, white beans and salsa verde |
| Camarones
a La Parrilla Jumbo shrimp
grilled with Yucatan style recado, served with fava bean and
poblano chile salad |
| Pupusas
Corn masa tart stuffed with
smoky black beans, queso blanco and cabbage jicama slaw |
|
E
N T R E E S
|
| Trucha
Empanzida Breaded brook trout
served with asparagus-morel mushroom picadillo and meyer lemon |
| Codorniz
Asado Grilled quail with
sweet and sour sofrito sauce and sauteed Pozole |
| Falda
de Carne Pan seared skirt
steak with epazote butter, crispy yucca fritters and bitter
green salad |
|
|
Winter/Spring,
2002
|
|
A
P P E T I Z E R S
|
| Sopa
de Tortilla Chicken soup
garnished with crispy tortilla strips, avocado and jalapeno
chiles |
| Ensalada
de Atun Seared tuna salad
with hearts of palm, pineapple and pomello mojo |
| Chile
en Nogada Roasted poblano
chile filled with beef picadillo, served with walnut pomegranate
sauce |
|
E
N T R E E S
|
| Pescado
al Mojo de Ajo Pan roasted
striped bass cooked with garlic, tomatoes and olive oil with
sauteed greens and yautia truffle puree |
| Pollo
en Mole Rojo Roasted baby
chicken in red mole sauce served with white rice and seasonal
vegetables |
| Lechon
Asado Roasted suckling pig
with congri and sour orange mojo |
|
|
Winter,
2002
|
|
A
P P E T I Z E R S
|
| Carnival
Squash Soup With cumin crema
fresca |
| Grilled
Octopus With cactus pear
mojo and black lentil & beet salad |
| Braised
Duck Arepa With figs and
roasted onion salsa |
|
E
N T R E E S
|
| Pan
Roasted Striped Bass "Caldo
Gallego" With clams, chorizo, white beans and greens |
| Roast
Duck Breast With mole negro
and Peruvian blue potato picadillo |
| Braised
Short Ribs Root vegetables
and habenero madeira wine broth |
