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A few good restaurant week menus: Tapas Adela

Restaurant Week Fatigue Syndrome?  I get it, I get it, I get it, I get it.

But, at least, maybe, give the menus a look. Here's the menu at Tapas Adela in Fells Point. It's always interesting to see how tapas restaurants handle the fixed-price menu. I like what Adela has done here -- a group of four people will find plenty to choose from, but not too much. I don't really like when the entire menu is made available; it doesn't feel special.

How about you? Would you do tapas for restaurant week? Do you like to have everything to choose from, or do you prefer a curated list?

A first course consists of shared appetizers for the table

Plato de Comenzar
A selection of cured meats, cheeses, and savory snacks    

Almendras Salados
Roasted almonds with sea salt and olive oil

Ensalada con Frutas Secas
Dried apricots, toasted hazelnuts, and mesclun greensSecond Course

Then, diners select, from the belwo, two vegetables, one meat and one seafood


Esparragos al la Parilla
Grilled Asparagus, quail egg, roasted shallots and sherry vinegar

Patatas Bravas
Spicy potatoes, pimenton oil, and aioli

Espinaca Salteado
Spinach, golden raisins, dried apricots, Cana de Cabra

Habichuelas Verdes
Green beans, shaved shallots, toasted almonds, smoked paprika, and orange vinaigrette

Berenjenas "Fritas"
Fried eggplant lightly dusted with Semolina, Fleur de Sel, and lavender flower honey

Setas a la PlanchaWild mushrooms, Cana de Cabra, arugala, and citrus honey vinaigrette


Brochettes con Camarones y Alcachofas
Grilled, marinated shrimp, artichokes, and Arbequina olive oil

Bunuelos de Pescado
Lightly battered cod, Piquillo pepper and tartar sauce

Tortas de Cangrejo
Jumbo lump crab cakes, Sofrito cream sauce, and grilled Piquillo peppers

Calamares Fritos
Fried calamari, pepper chips, lemon saffron aioli

Salmon Ahumado
Roasted cherry tomatoes, Arbequina olive oil, Mojo verde


Bistec a la Adela
Grilled Steak Adela, arugula, Valdeon, and strawberry compote

Pollastre amb Samfaina
Marinated grilled chicken, zucchini, eggplant, peppers, roasted garlic, fried egg

Lamb, beef meatballs, roasted tomato fennel sauce, Manchego, toasted almonds

Cerdo a la Parilla
Grilled pork belly, rice, beans, brown sugar syrup

Tocino EstofadoStewed pork, Pedro Ximenez sherry,  pearl onions, and smoked bacon

Finally, a choice of one dessert

Rice Pudding


Crème Catalan

Caramelized Goat Cheese
with summer peach compote

Copyright © 2015, The Baltimore Sun
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