st. valentine’s evening at café sparrow

beginnings

seafood chorizo with roasted fingerlings and saffron aioli               9

lomi ahi poke with wasabi mirin emulsion                                        9

pork rillettes with house made mustard and onion jam                    7

organic chicken liver pate with pear ginger jam                                7

smoked pheasant in puff pastry with apricot & pistachio                           9

beer marinated bratwurst with house made sauerkraut                             7

humus with chile sauce and minted yogurt                                        6

sweet corn tamale with guajillo beurre blanc and pico de gallo                5

fried gruyere risotto cake with cilantro lime                                                6

pesto and tomato coulis

artisanal cheese board                                                                           12

soups and salads                                                                                    9

~french onion soup

~caesar salad

~roasted beet salad; baby spinach, pistachios, house made farmer’s cheese and granny smith apple vinaigrette

~el salchichero sausage and fingerling salad with baby rocket arugula, fried cracked peppercorns,

goat cheese, meyer lemon honey, parsnip chip

entrees

~corn fed prime peppered filet mignon;                                                          37

sauce diane and roasted fingerling potatoes

~½ duckling- tangerine glazed duck breast,                                         36

parsnip and duck leg hash, grilled vegetable faro

~lobster tail boullaibaisse with salmon, sea slots online bass,                                38

clams, prawns and scallops in a dungeness crab broth

with saffron aioli croutons

~brie roasted bone in pork chop with house made apple butter,                  33

sweet corn tamale

~blackened lamb chops with raspberry balsamic reduction,              38

grilled vegetable faro

~candied soy marinated chinook salmon with napa                                    36

cabbage slaw, lomi ahi relish, char sui noodle cake

sesame crusted avocado

~potato crusted california sea bass with berry beurre rouge,              36

pecan & wild rice pilaf

~roasted acorn squash stuffed with faro,                                                        32

feta and grilled vegetables

sides                                                                                                        5

roasted brussel sprouts in vinaigrette with raisins & pine nuts

butternut squash brulee

carmelized baby fennel

sautéed spinach

roasted beets and granny smith apples

grilled vegetable faro

green chile macaroni and cheese

sweet corn tamale

roasted fingerlings

grilled polenta

]]> http://cafesparrow.com/cafe-sparrow-st-valentines-evening-menu/feed 0 http://cafesparrow.com/join-us-for-our-exciting-holiday-menu-nightly-december-20th-thru-january-1st http://cafesparrow.com/join-us-for-our-exciting-holiday-menu-nightly-december-20th-thru-january-1st#comments Thu, 13 Dec 2012 01:11:33 +0000 Bob http://cafesparrow.com/?p=412 Cafe Sparrow Holiday Menu

Beginnings-     15

Charcuterie Plate – A platter of cold meat, poultry and seafood offerings with appropriate accompaniments

Artisanal Cheese Board- A variety of local and interesting cheeses with appropriate accompaniments

Tapas -

*Dried early girl tomatoes, marinated mozzarella & smoked eggplant coulis -     6

*Peanuts fried with Thai bird chiles & lime -     4

*Assorted olives & pickles -     5

*Arancini with early girl tomato coulis -     6

*juniper cured salmon with cucumber & radish -     7

*chilled prawns with tomato horseradish jelly -     7

*seafood chorizo with fingerlings & saffron aioli -     9

*lomi ahi poke with wasabi mirin emulsion -     11

*crispy pork confit with marinated butterbeans and persimmon jam -     8

*Duck rillettes with house made stout mustard & onion jam -     7

*Mary’s organic chicken liver pate with ginger pear jam -     6

*beer marinated bratwurst with house made sauerkraut -     6

*cumin rubbed wild boar chop with housemade apple butter and balsamic reduction -     11

Soups & Salads -     9

~french onion soup

~white bean & duck soup

~arugula salad with fresh speelautomaten persimmon, goat cheese, toasted pine nuts, & balsamic vinaigrette

~roasted beet salad with baby spinach, pistachios and house made farmer’s cheese in granny

smith apple vinaigrette

Entrees -

*corn fed peppered filet mignon, sauce diane and roasted fingerling potatoes -     33

*lobster cioppino- in a dungeness and early girl tomato broth with -     34

clams, pei mussels, prawns and scallops with garlic bread

*pan fried john dory with wild local mushrooms, pecan and wild rice pilaf -     36

*bone in cowboy ribeye – with guajillo chile butter and a sweet corn tamale -     45

*brie roasted bone in pork chop- with house made apple butter and dijon mashed potatoesr -     30

*duck leg with red curry, pineapple and white rice -     25

*blackened lamb chops- with raspberry balsamic reduction -     38

and cool cucumber pearl couscous

*chinook salmon;  a nightly preparation from our chefs -     33

*nightly vegetarian entree special

Sides-     5

-Vegetables

~Butternut squash brulee

~apple cider braised chard

~roasted brussel sprouts in vinaigrette with raisins & pine nuts

~butterbeans baked with parmesan and sourdough breadcrumbs

~roasted beets and granny smith apples

~sauteed spinach

-Starches

~pecan and wild rice pilaf

~sweet corn tamale

~dijon mashed potatoes

~roasted fingerlings in caper butter

~truffled macaroni and cheese

~cool cucumber pearl couscous

SPARROW NIGHTLY PRIX FIXE SPECIALS  19.95

Includes choice of Soup or Salad and Bread Pudding Dessert

Sunday:  Capellini with Jumbo Prawns in light oven roasted tomato cream sauce

Monday:  Macadamia Nut Crusted Chicken Breast with orange coconut creme

Tuesday:  Chicken Picatta with lemon, garlic, caper & mushroom sauce

Wednesday:  Chef’s Boneless Short Rib du Jour

Thursday:  Jumbo Prawns and Day boat Scallops with orange pink peppercorn sauce and balsamic reduction

Friday:  Bouillabaisse – traditional french seafood saute

Saturday:  Sesame Seared Ahi Tuna with chile soy dipping sauce and wasabi

No splits on Nightly Dinner Specials

The party starts at 6 pm, and we plan to sit for dinner about 7 pm.  The menu may change a bit, but we expect it to be pretty much as follows:

Passed Appetizers
Chilled Prawns with Cocktail Sauce
Fromage Cheese Bread rubbed with Garlic, melted with Cheddar, Gruyere & Brie, broiled                                                 golden
Blackened Lamb Chops with Raspberry Balsamic Reduction

First Seated Course
Mixed Green & Butter Lettuce Salad with Balsamic Vinaigrette, Crumbled Bleu Cheese, Candied Pecans, Dried Cranberries and house made crouton

Entree
(Choice of One)
Peppered Grass Fed Tenderloin of Beef with Sauce Diane
Sesame Seared Ahi Tuna with Orange Soy Gele & Wasabi
Artichoke Heart & Mushroom Risotto with Fresh Spinach, Garlic & Parmesan

Dessert
Brownie Sundae – Housemade Pecan Brownie, Vanilla Ice Cream & Caramel Sauce

Wine & Beer Service Throughout
Byington Vineyards – Hastings Ranch Zinfandel
Alfaro – “A” Estate, Santa Cruz Mountains Chardonnay
Various Beers

We are pleased to present our menu for your romantic Valentine”s dinner!  While problems with product availability or crazy good ideas on our part could lead to one or two changes in the final version, this is what we expect to offer on this romantic occasion.  We hope that the dining public will be excited to join us for this special event!

happy valentine”s day
february 14, 2012
Chef’s Tasting Menu $75.00
choose one from each course

scallop ceviche – with avocado   
fresh spring roll – with thai sunflower dipping sauce
duck liver pate -fuji apple jam and garlic crouton

__________

baked oyster rockefeller -with creamed spinach and bearnaise
grilled portabello mushroom – online casino pokies australia spicy white bean puree and balsamic reduction
corralitos smoked chicken capellini – sundried tomato and garlic cream sauce
_____________

duck soup – with wild rice and curried creme fraiche
cream of roasted red bell pepper – with gruyere crouton

_________

roasted pear salad -over baby spinach with toasted walnuts, feta & meyer lemon vinaigrette
beet salad – with hanger steak and goat cheese
grilled gulf prawn salad – over baby arugula with roasted garlic, manchego cheese and white balsamic vinaigrette

______________

coca cola braised pork belly – with white beans and pork jus
petrale sole roulade – crab stuffed sole with tabasco beurre blanc and spinach risotto cake
chickpea fritter – red chile slaw, minted yogurt and cous cous

__________

breast of duckling – over roasted celery root with chipotle cherry jam
grilled dayboat scallop – over forbidden rice with lemon beurre blanc
stuffed shell pasta – with ricotta, goat cheese, pistachio, spinach and garlic – roasted red bell pepper coulis

__________

chocolate espresso pots de creme
raspberry sorbet
lemon sugar cookie crunch – with fresh lemon curd and raspberry coulis

café sparrow 8042 soquel drive, aptos, ca. 95003  688-6238
please no coupons, substitutions or split dinners, 20% gratuity on parties of 6 or more

We are pleased to present our menu for the upcoming end of the year celebration!  While problems with product availability or crazy good ideas on our part could lead to one or two changes in the final version, this is what we expect to offer on the last night of the year.  We hope that the dining public will be excited to join us for this special event!

happy new year’s eve
december 31st, 2011
Chef’s Tasting Menu $75.00
choose one from each course

fatty tuna belly -rolled in dijon & panko, grilled with celery root remoulade    
asparagus with crispy ginger -over rice noodles with white miso & soy
pate de foie gras -fig jam, crème fraiche and garlic crouton

__________

baked oyster -with chorizo, spinach & manchego
chickpea fritter -watercress, tahini, preserved lemon
crispy pork belly -braised brussel sprouts, potato rosti
_____________

creamed spinach- cheddar cheese twist
dungeness crab bisque -saffron aioli crouton

_________

roasted persimmon salad -over baby arugula with toasted walnuts, feta & meyer lemon vinaigrette
red & green slaw -bacon, gorgonzola cheese, toasted pecans & balsamic vinaigrette
day boat scallop caesar –grilled day boat scallop with lemon beurre blanc and classic caesar salad

______________

duck sausage -sweet potato hash, poached quail egg
peppered corvina seabass -baked in cream with english peas, bacon & peashoot salad
eggplant béchamel -baked with roasted tomato & smoked mozzarella

__________

lamb meatballs -almond gravy, sweet paprika oil
cornmeal crusted softshell crab- tabasco beurre blanc
chanterelle risotto cake -over braised chard with roasted garlic cream

__________

petite chocolate eclair
meyer lemon sorbet with fresh raspberries
pistachio chocolate truffle -crème anglaise & caramel

café sparrow 8042 soquel drive, aptos, ca. 95003  688-6238
please no coupons, substitutions or split dinners, 20% gratuity on parties of 6 or more

happy new year’s eve

december 31st, 2011

Chef’s Tasting Menu $75.00

choose one from each course

Fatty Salmon Belly – grilled with celery root remoulade

café sparrow 8042 soquel drive, aptos, ca. 95003  688-6238

please no coupons, substitutions or split dinners, 20% gratuity on parties of 6 or more