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Second Anniversary Solstice Soiree
Held by Green Edge Collaborative NYC
December 20, 8 pm

MENU

OLIVES
Our Selection of Mixed­ Olives  4
A mix from both sides of the Mediterranean, served in a classic casuela

CHIPS & SALSA
Tortilla Chips with Pico de Gallo 3

Tortilla Chips with Fresh Guacamole 6

SOUP
Gazpacho / Soup of the Day 5
Cold tomato soup with chunks of fresh fruit and vegetables – just a little spicy

SEASONAL CHEESE PLATE
Manchego, Queso Azul, Alt Urgell, Camembert  7
Served with baguette rounds, honey, pralines, and quince paste

MEAT PLATE
Serrano, Di Parma Prosciuttos, Sopressata Dolce Salami, Chorizo 7
Served with baguette rounds, peppadew peppers, and extra virgin olive oil

SALADS
Tuna Tar-Tar 7
Sashimi grade tuna on a bed of greens, dressed with cucumbers and green pepper

Mix Greens with Blood Oranges, Shaved Manchego and Almonds,
Dressed in a Herbed Vinaigrette 6

W/Anchovies  +2 
W/Smoked Salmon   +2   

Whitefish Ceviche w/ Salsa Verde  6
Thinly sliced cured Spanish pork layered on a chocolate mole slathered

SPANISH SANDWICHES W/SIDE OF SLAW
Roasted BBQ Pulled Pork on Toasted Baguette 8
Organic roasted loin and shoulder, dressed with a chipotle BBQ sauce and served warm

Smoked Salmon & Raw Asparagus with Aioli 6
Alaskan salmon bedded on crunchy stalks, dressed with a garlic mayo

Chorizo, Manchego, Tomato  6
reBar’s take on the classic ham and cheese        

Sopressata, Peppadew Peppers, Camembert 6
The South African spicy/sweet peppers are cooled by the creamy Camembert

DESSERT
Berry Compote Crumble 5
Buried berry brown betty

                                                              

 

                  Sopressata Dolce Salami, Chorizo

 

                                    A mix from both sides of the Mediterranean, served in a classic casuela

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