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

Choice of Appetizers
Gazpacho (vegetarian chilled tomato and cucumber soup with cilantro)
Hot soup of the day
Escargots baked in garlic herb butter with cognac
Soft fish taco with fried haddock in fresh salsa and crispy lettuce with garlic aioli
Moroccan spiced vegetarian spring roll with fresh salsa and sweet chili jam
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
Vegetarian platter of potato gratin, ratatouille and garlic buttered green beans
Boneless breast of chicken sautéed in white wine, lemon and capers and served with savory white rice and spinach
Castilian braised boneless beef short-ribs in a tomato ragout over wide egg noodles with horseradish crème fraiche
Pan sautéed Gulf of Maine haddock over a clam and potato stew with jamon serrano and spinach
Sangria braised lamb shank (OssoBucco) with fresh herbs, root vegetables and rice

Mini dessert sampler
Spanish Flan, Tiramisu, Chocolate brownie