Vida Dinner Menu 2017

Page 1

A P P E T I Z E R S / TA PA S JAMÓN AND MANCHEGO CROQUETTES Tomato Piquant

12

RED WINE CHORIZO Grilled Country Bread

12

BEEF EMPANADAS Amarillo Sauce

14

CALAMARI FRITO Piquillo Pepper Aïoli

18

PROVOLETA FONDUE Sun-Dried Tomato, Oregano Pickled Vegetables, Grilled Baguette

12

LOBSTER ARTICHOKE DIP Mahón Cheese, Leeks, Flatbread

20

SHRIMP & OCTOPUS A LA PLANCHA Smoked Paprika, Braised Butter Beans Piquillo Peppers, Aged Sherry

18

CEVICHE | 15 select one fish, one marinade, one crisp and your selection of accompaniments FISH

MARINADE

CRISPS

ACCOMPANIMENTS

Snapper

Sour Orange, Cilantro

Plantain

Red Onion, Avocado

Grouper

Coconut Lime

Cancha

Tomato, Bell Peppers

Corvina

Rosé Cava

Tostones

Hearts of Palm, Asian Pear

SOUPS & SALADS CARAMELIZED ONION SOUP Madeira

12

12

12

VALENCIAN SALAD Butter Lettuce, Endive, Blood Orange Toasted Almonds, Citrus Vinaigrette

LENTIL AND CHORIZO SOUP Micro Celery

12

15

CAESAR SALAD White Anchovy, Garlic Crouton

BURRATA SALAD Roasted Peppers, Broccoli Rabe Sherry Vinegar Reduction

MIXED GREENS Drunken Goat Cheese, Currants, Carrots Cucumber, Banyuls Vinaigrette

12

R O T I S S E R I E | roh - tis - uh - ree A medieval spit roasting technique, which first appeared in Europe around 1450. It has been the preferred method of roasting for more than five centuries, maximizing both flavor and health attributes of foods.

MOJO CHICKEN, Citrus Chicken Jus

28

SLOW ROASTED PORK RIBS, Caramelized Apple, Scallion

29

MOYER FARMS DRY-AGED PRIME RIB OF BEEF, Natural Jus

36

all rotisserie entrées served with fondant potatoes and rotisserie vegetables

ENTRÉES PAN SEARED SALMON Roasted Vegetable Samfaina, Puy Lentils

28

ROASTED GROUPER Caramelized Cauliflower Steak, Basil Purée Hazelnut Crumb

32

SHRIMP AND CALAMARI CAZUELA Garbanzo, Fresh Tomato, Preserved Lemon

29

GRILLED BEEF CHURRASCO Marinated Skirt Steak, Patatas Bravas

31

VIDA BURGER 20 Arugula, Marinated Peppers, Manchego Smoked Paprika Aïoli, Ciabatta

MEDITERRANEAN LAMB CHOPS Fabada, Spicy Lamb Sausage

36

CLASSIC BURGER Cheddar, Lettuce, Tomato, Onion, Pickle

PA E L L A | 5 4

STROZZAPRETI PASTA 26 Oven Dried Tomato, Creamed Spinach Pine Nuts, Pecorino Cheese TOMATO BREAD PIZZA 22 Iberian Ham, Manchego, Tomato, Arugula

20

For two

TRADITIONAL VALENCIAN Shrimp, Clams, Mussels, Calamari, Chicken “CAMPERA” MEAT Lamb, Sausage, Chorizo, Chicken

Dinner Menu - One Page 7.10.17.indd 1

7/12/17 5:08 PM


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.