Dinner Menu "Tapas Every Night"

One Of Ottawa's Top 10 Restaurants of 2011 by Ottawa Magazine Navarra Place #2 Bravo! MAGNIFICO "Rene Rodriguez runs his own show with flair, excitement and invention" Anne Desbrisay / Ottawa Citizen
Tapas of Spain A Journey Through the Streets of Bilbao,Pamplona and Barcelona / in order to experience our cuisine we recommend 2 to 3 tapas per person

Chimichurri Mushrooms	crispy potatoes, fried onions, chilies, fresh herbs, chimichurri sauce and grated pecorino	17

Rioja potatoes "Patatas a la Riojana"	Tomato ragu, Iberico chorizo, red wine, espelette chilies, salted almonds, saffron aioli and manchego cheese	22

Salt Roasted Beet Salad	quince, pear-vanilla compote, fresh goat cheese, spicy quinoa, apricots, grapefruit, PX sherry	16

Iberico Chorizo from Salamanca Spain	mahon cheese, preserved fennel, Catalan tomato bread, gribiche sauce, gherkin- herb salad and piquillo	20

Marinated Cerignola Olives	pistachio romesco, crumbled feta, golden raisins, chillies, mint and lemon	16

Macaroni Carbonara	Basque style pig cheek lardon, pecorino, charred jalapeno relish, egg yolks and espelette	23

Spanish- Serrano Ham Tortilla " La Boqueria Style"	"escabeche" of carrots, capers and potatoes with aioli	17

Spanish Serrano Ham	Grape- apricot mostarda, fresh apple, toasted bread, shaved parmesan and Merula olive oil from Spain	24

Crispy Artichokes " Basque Style"	pil pil of salt cod and sweet peas, serrano ham. parsley and truffled- garlic emulsion	24
Mexico City Inspired Tapas A journey through the Streets and Markets of Mexico city and Oaxaca

Scallop Ceviche "Made to Order"	lime- citrus aguachile, habanero, shallot, jalapeno, lychees, mint and tostadas	18

Chorizo- Potato Empanadas	pickled cactus, lime crema, burnt onion relish, piquillo emulsion and epazote	17

Albacore Tuna "a la plancha"	spiced with achiote and coriander, chiles toreados, dried chipotle-apple mole and pulverized popcorn	24

Mexican Chicharron " pressed"	confit of lamb belly "carnitas" cuitlacoche, soft goat cheese, cilantro, valentina sauce and chimichurri	17

Steamed Black Corn Tamale "cuitlacoche"	crispy pig bacon, guajillo chile emulsion, achiote, pickled jalapeno and cilantro	20

a Tour in "San Juan's Market in Mexico City"	Pastor style mushroom quesadilla and roasted poblano bisque, spicy and pickled pineapple, mascarpone foam and pomegranate	22

Crispy Pig Cheek with Pibil Spices "Streets of Merida"	black bean sofrito, shaved radish, burnt onion relish, cilantro, habanero and sour orange mojo	24

Seared Duck Breast	Hibiscus- ancho mole, coriander parsnips, cocoa earth, pickled pineapple and maldon salt	27

Chef's Signature Foie Gras Terrine	espelette crusted mango, homemade Mexican doughnuts, hibiscus paint, apple butter, vanilla salt and crunchy jalapeno	22
Our Signature Tartare and Homemade Oaxacan Lamb Mole

Our Signature Beef Tartare	Talisker "Dijon" Serrano ham leather, chives, sauce gribiche, crostini and deconstructed pistachio romesco. 6oz portion 30.00	22

Oaxacan Lamb Shank Mole "1920 family recipe"	slow simmered lamb shank with homemade mole, toasted Oaxacan chilies, dates, apricots, almonds, smoked lard, sesame seeds, mexican dark chocolate, cinnamon, coriander, cloves, and poblano fried rice with plantains	27