Tapas are wonderfully flexible small plates, suitable as hors d‘ oeuvres in small numbers or as a whole meal when served en masse. Chef John Ash mines a rich vein from his culinary travels to assemble a menu with real legs. Hands on!
● Avocado Fries with Smoked Paprika Aïoli
● Roasted Piquillo Peppers with Goat Cheese
● Deviled Eggs Three Ways: Classic, Crab and Caper, Dill and White Anchovy
● 5-Spice Chicken in Rice Paper
● Seared Scallops with Pancetta Vinaigrette