1612 Commonwealth AveBrighton, MA 02135(617) 730-8002
Last week, I attended a farewell dinner for our grate intern GLAI. Thanks for your great work!
Last week, I attended a farewell dinner for our grate intern GLAI. Thanks for your great work!
She chose Tasca as the place she wanted to have dinner.
On Thursdays, you can dine to the lovely music of a spanish guitarist! I always love hearing the guitar music. I always find it to be a treat.
First off we had the sangria and got a pitcher. I enjoy the sangria alot and the strong taste of alcohol is masked by the juices and fruit! Everyone enjoyed the sangria. Next we got about 11 tapas (also is was the first time for a few people at the table to have tapas), but before we got the tapas, I got a gazpacho. (Their gazpacho is one of my favorite ones I have had in the last few months!). The combination of ingredients and fresh tomatoes was delectable. Our bread came with a pesto chick pea spread which was lovely.
The favorite tapas were the Fideos con mariscos (seafood with pasta) and Gambas al ajillo(garlic shrimp) were two stand outs for many. One person did not like the tuna dish. But overall everything was enjoyed and devoured! Many of the braised or meat dishes were excellent. Only one misstep really for one diner was the Atún salteado which was a little fishy. We were so full we could not even eat dessert and there were five people eating too!
Tapas ordered:
Casoulet -Cazuela of beef, duck, chicken and sausage braised with tomatoes, vegetables and white beans
Los tres amigos -Grilled trio of sausages served with grilled flatbread, carmelized onions and Dijon mustard
Cazuela de cordero -Sangria braised boneless leg of lamb with root vegetables scented with fresh rosemary and thyme
*Gambas al ajillo- Sizzling shrimp in garlic
*Asado de cerdo -Slow roasted pork over a white bean ragout with braised mushrooms
Albóndigas -Homemade tenderloin meatballs in green peppercorn sauce
Solomillo Petit -filet mignon (3oz) served over a sherry braised mushroom sauce
Atún salteado -Pan seared yellow-fin tuna over a mixed bean ragout in a saffron dijon mustard aioli
Caracoles -Escargots baked in puff pastry with leeks and garlic served on a roasted garlic and sambuca sauce
*Fideos con Mariscos -Shrimp, calamari, mussels and salmon tossed with pasta in a white wine sauce
Confít de pato -Roasted duck leg served over red cabbage and apples
8 forks out of 10 forks
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