This Thursday we continue our homage series with QuiQue Dacosta Executive Chef of El Poblet, Denia Spain. Perhaps more so than any other chef, Dacosta is a virtuoso, whose food transcends culinary art, and borders on impressionism, expressionism, and even abstraction. What is impressive is that his food is as accomplished (or more) from a technical standpoint. Needless to say, our humble dishes will surely pale in comparison to what you could experience in Southeastern Spain, where the Montgo Mountain meets the Mediterranean Coast, but we hope you'll enjoy it.
MENU:
Foie Gras with Rum and Coke Gelee, citrus zest, arugula - $9
Abstraction of the Sea - Salad of seaweed and mushrooms, potato, almond aioli - $8
The Living Forest - Mushrooms in various forms, tender greens and herbs - $9
Fregula Salad - Peas, licorice, fumet gelatin, israeli cous cous - $6
Chicken of the Sea - Grilled Tuna Loin with Chicken and Tuna sauce - $13
Red Snapper "Mark Rothko", Saffron - $14
A Basic understanding of Lamb - Roasted Leg, Braised Belly, assorted seeds and grains - $14
Violet Ice Cream, Pineapple Meringue, Aloe - $6
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