Capital Cooking with Lauren DeSantis: New Spring Menu at La Taberna del Alabardero

Monday, May 9, 2011

New Spring Menu at La Taberna del Alabardero

Photos by Kristen Finn

RAMMY nominated chef, Javier Romero, cooked up a fabulous meal again with his new spring menu. He doesn't disappoint. He continues to bring his artistic creativity to each dish. So much thought and flavor goes into each tapa. You can taste the love.

Huevos Rellenos de Atún con Vinagreta de

Patata y Rucula Frita

Deviled Eggs Stuffed with Tuna served with

a Red Potato Vinaigrette …$10.50

I loved Chef Javier's rice with oxtail on the last menu. These new stuffed peppers with oxtail are equally as delicious.

Pimientos del Piquillo Rellenos de Rabo de Toro

Piquillo Peppers Stuffed with Braised Oxtail …$12.50

Marinating tenderizes the fish and gives it a tangy flavor. It goes perfect with gazpacho-like sauce.

Buñuelos de Cazón en Adobo de Especias con Salmorejo Cordobés

Marinated Dogfish Fritters with Creamy Tomato Sauce …$14.50

This would be my husband's dream dish. He loves sausage and peppers and this dish had it all with the perfect combination of sweet and savory flavors.

Chistorra al Vino con Asadillo de Pimientos,

Miel y Kikos

Chistorra in Wine Sauce with Roasted Bell Pepper Salad,

Honey and Corn …$13.00

This creamy rice was probably my favorite dish. The rice was perfectly cooked and I loved the seasoning.

Arroz Cremoso de Ñoras con Navajas y Salsa de Pimientos Amarillos

Creamy Rice Peppers and Razor Clams

with Yellow Pepper Sauce …$14.50

Pate de Pollo Casero con Mermelada de Tomate y Crackers de Sésamo

House-made Chicken Pate with Tomato Marmalade

and Sesame Crackers …. $12.50

Asparagus is the quintessential spring ingredient. Chef's asparagus tempura was another one of my favorites with the just the right amount of crunch.

Dos Texturas de Espárragos Verdes, Aceituna y Ajo Marinado

Asparagus Tempura style with Marinated

Garlic and Olives….. $14.50

These large mussels came all the way from Spain.

Sartén de Mejillones a la Marinera

Steamed Mussels in a Garlic, Tomato and

White Wine Sauce…. $13.50

The beef was so tender and I loved the presentation.

Ternera a la Broche sobre Champiñones al Jerez

Grilled Flank Steak over a bed of Sautéed Mushroom

in a Sherry Wine…..$14.50

As much as the chef was excited about the tapas, he couldn't wait to show us his desserts. "Dessert is my favorite part of the meal because it is the last thing that the guests taste." --Javier Romero

The description of the olive oil sponge cake doesn't sound immediately appetizing, but the flavors were subtle and worked well together. This cake is another example of Chef Javier's imaginative style of cooking that keeps the guests guessing what will be next.

Fruto y Zumo de la Aceituna con

Helado de Pan y Manchego