Tasca Restaurant Prix-Fixe $19.95 Three Course Menu
Sunday through Thursday in May 2016

Choice of Appetizers
Sopa de Ajo: roasted garlic and thyme soup (chicken stock)
Gazpacho (vegetarian chilled tomato and cucumber soup with cilantro)
Escargots baked in garlic herb butter with cognac
Soft fish taco with fried haddock in fresh salsa and crispy lettuce with garlic aioli
Baked empanada of roasted duck with red cabbage drizzled with a blackberry fig glaze
Organic field greens with roasted beets and blue cheese in a Rioja vinaigrette

Choice of Entrees
Sautéed boneless chicken breast in lemon and capers served with herb buttered green beans and scallion mashed potato
Pan sautéed Gulf of Maine haddock over olive oil braised potato with smoked Spanish paprika and sautéed spinach
Sangria braised lamb shank (OssoBucco) with fresh herbs, root vegetables and saffron orzo
Crispy eggplant stuffed with oven dried tomatoes and parmesan cheese served on a vegetable and potato gratin in a fresh piquant tomato sauce and drizzled with balsamic

Mini dessert sampler
Spanish Flan, Tiramisu, Chocolate brownie