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

Choice of Appetizers
Gazpacho (vegetarian chilled tomato and cucumber soup with cilantro)
Carpaccio of roasted portabella mushrooms in a sherry vinaigrette with capers and red onion with roasted red pepper rusks
Vol-au-vent of salmon and mussels in a saffron lobster sauce
Soft fish taco with fried haddock in fresh salsa and crispy lettuce with garlic aioli
Escargots baked in garlic herb butter with cognac
Iceberg lettuce tossed in blue cheese dressing over marinated roasted beets

Choice of Entrees
Castilian braised boneless beef short-ribs in a tomato ragout over wide egg noodles with horseradish crème fraîche
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 gratin in a fresh piquant tomato sauce and drizzled with reduced balsamic

Mini dessert sampler
Spanish Flan, Tiramisu, Chocolate brownie