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

Choice of Appetizers
Gazpacho (vegetarian chilled tomato and cucumber soup with cilantro)
Roasted garlic and thyme soup
Escargots baked in garlic herb butter with cognac
Soft fish taco with fried haddock in fresh salsa and crispy lettuce with garlic aioli
Roast duck empanada (puff pastry) with dressed greens in blackberry glaze
Tapa of sautéed gulf shrimp on grilled garlic bread with tomatoes and basil
Quinoa salad with hearts of palm, chickpeas, tomato, lemon and cilantro over pickled beets

Choice of Entrees
Sautéed boneless chicken breast in marsala wine with portabella mushrooms & served with garlic buttered green beans and scallion mashed potato
Sangria braised lamb shank (OssoBucco) with fresh herbs, root vegetables and saffron orzo
Pan sautéed Gulf of Maine haddock over ratatouille with savory white rice
Castilian braised boneless beef short-ribs in a tomato ragout over wide egg noodles with horseradish crème fraîche
Grilled vegetable skewers over saffron Israeli couscous with roasted artichokes in warm basil dressing

Mini dessert sampler
Spanish Flan, Tiramisu, Chocolate brownie