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
Olive Oil Sponge Cake with Olive Chips,
Bread Ice Cream and Manchego Cheese
 This dish was award winning in Spain.
Sopa Helada de Espárragos a la Plancha con
Limón y Aceite Caramelizado
Grilled Asparagus Soup with Lemon juice
and Caramelized Olive Oil 
 Lichis y Flores con Queso  Crema en Texturas
Lemon flavored Sponge Cake with Mascarpone Ice Cream
placed on a Cream of Rose and Lychees
 Hurry in soon to get a taste of Chef Javier's spring creations!

(202) 429-2200
1776 I St NW
Washington, DC 20006!/Taberna...

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