Anyone who isn't already sick of thinking about turkey should check out a fowl-focused menu of a different nature. Tomorrow night Spanish tapas spot Casa Mono will launch The Birds and the B's holiday menu, a five-course degustation of quail, guinea, hen, and duck. There will be 15 bird preparations in all, including quail and foie gras terrine, duck bacon bits, deep fried poached chicken eggs, peking style duck breast, and paella with confit duck and guinea hen leg.
The menu is $110 per person and includes pairings if different Spanish beers and wines. It's on offer starting tomorrow and stretching until a few weeks past Thanksgiving. The menu is below.
THE BIRDS AND THE B’S
Quail, Guinea Hen and Duck Tasting Menu
November 2011
CHIPS & DIP AND BEER
Estrella Damn Inedit
Barbecue quail wing tips, crispy guinea hen chicharrones, duck fat in a jar with sea salt
CHARCUTERIE AND BUBBLES
Gramona III Lustros Brut Nature Gran Reserva 2004
Quail and foie gras country terrine with porcini mostaza
Guinea galantine with PX poached cherries
Duck neck terrine with black truffles
EGGS AND BASQUE WHITE
Arzabro Ametza 2009
Sunny side up quail egg over a Japanese sweet potato tortilla
Deep fried poached chicken egg with black garlic alioli
Duck egg custard in their shell with duck bacon bits
BREASTS AND BALEARES RED
Anima Negra A/N 2 2009
Pomegranate lacquered quail with homemade sausage stuffing and cranberry mermelada
Seared guinea hen with figs calimocho and coca-cola reduction over grilled leeks
Peking style duck breast with fino and soy-ginger glaze over brussel sprouts
PAELLA AND BIERZO
Raul Perez Ultreia St. Jacques 2009
DO Arroz “Bomba” from Valencia with jamon sofrito and bird’s liver picada
Garnished with whole confit’d duck and guinea hen legs, mantis shrimp from Andalucia
