This is a re-worked presentation that has been on the menu for a couple months. Baby octopus is cooked until tender in a white wine broth with garlic, tomato and spicy pepper. It is then thoroughly cleaned and marinated with olive oil, lemon, garlic and parsley for several hours and quickly grilled.
The chorizo arrives in the form of a vinaigrette. It is diced small and mixed with roasted red peppers, lemon juice, chopped garlic, shallot, chopped tarragon, and extra virgin olive oil
The tartare sauce croquette is made from aioli to which chopped, capers, cornichons, and parsley have been added. Gelatin is carefully dissolved into it and it is spread out onto a tray to gel in the refrigerator. Once solidified, it is cut out into ‘logs’ and then breaded twice (flour/egg wash/bread crumb/egg wash/bread crumbs). To order it is dropped in the fryer and crisped. When made properly (don’t cook too much), the mayonnaise becomes a liquid which bursts with the flavor of tartare sauce.