Halloween Menu - Canela Bistro & Wine Bar

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october, 2017

26oct - 31All DayHalloween Menu$45 Halloween Prix Fixe Menu

Event Details

Wine Pairings and Halloween Cocktails Available.

COURSE 1
Syringe “Shot” of Bloody Maria Gazpacho.

COURSE 2
Smoking Pumpkin of Crab and Manchego Fondue with Toast and Marble Potatoes.

COURSE 3
Braised Goat in Chocolate Mole with Candy Corn Bread and Fried Hag Hair.

COURSE 4
Chocolate Peanut Butter Cup “Cake”, Mellow Marsh Mummy & Tequila Gummy Shot with Worm.

Time

october 26 (Thursday) - 31 (Tuesday) PDT

Location

Canela Bistro & Wine Bar

2272 Market St, San Francisco, California 94114

Learn More

Calendar GoogleCal

BOQUERONES BEL ARIA ANCHOVIES, BLOOD ORANGE	8 \| *
MARINATED SPANISH OLIVES PIPARRA PEPPERS	7 \| *
HAND CARVED JAMON IBERICO WITH MANCHEGO CHEESE, PALACIOS CHORIZO	24 \| *
FLASH FRIED SHISHITO PEPPERS FLAKE SEA SALT	10 \| 20
BACON WRAPPED DATES TETILLA CHEESE, GUINDILLA PEPPER	11 \| 22
JAMON CROQUETAS JAMON, CHICKEN, EGG, BECHAMEL	13 \| 26
SMOKED TROUT ENDIVE SPEARS HERBED GOAT CHEESE, ESCABECHE, TARRAGON AIOLI	14 \| 28

ESCAROLE SALAD GOLDEN BEETS, SUNCHOKES, MANCHEGO, CUQUILLO OLIVES, BOQUERONES, CROUTONS, CREAMY PIQUILLO DRESSING	14 \| *
GREEN OAK & LOLLO ROSSO LETTUCE SALAD PICKLED CARROTS, BLOOD ORANGES, PEPITAS, ALMONDS, SESAME, CRISPY SHALLOTS, TANGERINE VINAIGRETTE	14 \| *
GAZPACHO SPRING PEA, APPLE, FENNEL, OLIVE OIL, FETA, CROUTONS	3 SHOT, 8 CUP, 10 BOWL
SOPA SUNCHOKE PUREE, TOUCH OF CREAM, CROUTONS	8 CUP, 10 BOWL

PATATAS BRAVAS CRISPY POTATOES, ALMOND ROMESCO, GARLIC-PAPRIKA AIOLI (ADD GARLIC $1 / PUT AN EGG ON IT $3)	8.5 \| 17
TORTILLA ESPAÑOLA POTATO, EGG, GREEN ONION, PAPRIKA SOUR CREAM	10 \| 20
STUFFED PIQUILLO PEPPERS MOROCCAN RICE, CARROT BECHAMEL, PICON CHEESE, ALMOND ROMESCO	12 \| 24

SEARED SEA SCALLOPS (2) KIMCHI AIOLI, OLIVE & PIPARRA PEPPER ON TOAST	15 \| *
PULPO OLIVE OIL-BRAISED SPANISH OCTOPUS, MARBLE POTATOES, KIMCHI AIOLI (**ASK FOR PICANTE)	15 \| 30
GAMBAS AL PIMENTON SEARED SHRIMP, SMOKED SPANISH PAPRIKA, GARLIC, DRY SHERRY	13 \| 26
GAMBAS AL AJILLO SEARED HEAD-ON SHRIMP, FERMENTED BLACK GARLIC, LEMON	13 \| 26

SETAS CON SERRANO OYSTER MUSHROMS, GARLIC, SPANISH SHERRY, OLIVE OIL, SERRANO HAM	12 \| 24
FILETE RUSO SLIDERS (2) FRIED BEEF PATTIES, MANCHEGO CHEESE SAUCE, ONION, TOMATO, CUCUMBER, GREENS, AIOLI, CHALLAH BUN	15 \| *
PINCHOS MORUNOS GRILLED LAMB SKEWERS, MARINATED IN HERB YOGURT, FRIED ONION & ZUCCHINI, PIQUILLO MARMALADE	17 \| 34
OVEN ROASTED BONE MARROW SALSA VERDE, DRESSED ARUGULA, WATERMELON RADISH	16 \| 32

SPANISH CAVA MIMOSA – OJ & CAVA ROSE	10
FLAT EGG OMELET CHOICE OF PATATAS BRAVAS OR SALAD THE FOLLOWING INGREDIENTS: • NATURAL HOMEMADE CHORIZO, PICKLED RED ONION, HERBS • SMOKED SALMON, RED ONION, GARLIC AIOLI (+$2) • TODAY’S MIXED VEGGIES, SOFRITO, SALSA VERDE	13
HUEVOS ROTOS ‘BROKEN FRIED EGGS,’ MORCILLA (OR VEGGIES), FRIED POTATOES, AIOLI, HOUSE SALAD	14
TORRIJAS SPANISH-STYLE FRENCH TOAST, CHERRY COMPOTE, APPLE, BACON CRUMBLES, COCONUT, ALMONDS, MAPLE SYRUP	13
BRUNCH COCA FLATBREAD SHEEP’S CHEESE, CHORIZO, PICKLED ONION, SOFRITO, POTATO, RUNNY SUNNY-SIDE-UP EGG	17
BOCADILLO SANDWICHES (ADD A FRIED EGG + 3)CHOICE OF PATATAS BRAVAS OR SALAD • SERRANO HAM MANCHEGO, SHISHITO PEPPERS, AIOLI, GREENS • GRILLED STEAK SHEEP’S CHEESE, PICKLED ONIONS, AIOLI, GREENS	12
BRAISED RED BEANS, 3 FRIED EGGS, SMOKED SPANISH MACKEREL, FRIED PLANTAIN CHIPS, SALSA VERDE	16

MAESTRO SIERRA, OLOROSO 15 YR	7 \| 25
LA CIGARRERA, MANZANILLA	7 \| 25
GRANT, AMONTILLADO	8 \| 30
MAESTRO SIERRA, OLOROSO 15 YR	9 \| 33
MAESTRO SIERRA, PEDRO XIMENEZ 15 YR	15 \| *
COSTERS DEL PRIORAT, MEMORIES	18 \| *
ATXA, VERMUT, BLANCO OR TINTO	10 \| *

PELLEGRINO 750ML	7
ICED TEA	4
ABITA ROOT BEER	5
FENTIMANS VICTORIAN LEMONADE	5
FENTIMANS ROSE LEMONADE	5
MEXICAN COKE	4
CLUB SODA, SPRITE, DIET COKE, COKE	3

MIXED SEAFOOD & CHORIZO (+squid ink 5) SIMMERED IN SEAFOOD BROTH, SAFFRON, VEGETABLES, SOFRITO, TOPPED WITH AIOLI	39 \| 75
CHICKEN & CHORIZO (+squid ink 5) SIMMERED IN CHICKEN BROTH, SAFFRON, VEGETABLES, SOFRITO, TOPPED WITH AIOLI	35 \| 65
MIXED VEGGIES (+squid ink 5) SIMMERED IN VEGGIE BROTH, SAFFRON, VEGETABLES, SOFRITO, TOPPED WITH AIOLI	32 \| 60