The wines of Spain & Pintxo Pairings Class with Francisco Cifuentes of Whole Wine

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september, 2017

14sep6:30 pm- 8:30 pmThe wines of Spain & Pintxo Pairings Class with Francisco Cifuentes of Whole Wine$95

Event Details

Join Francisco Cifuentes at Canela Bistro & Wine Bar for a class exploring the wines of Spain accompanied by some tasty bites.

2016 Metamorphika”, Ancestral method sparkling from the Catalonia appellation
Pintxo of Padron Pepper, Queso de Cabra and Olive Dust

2016 Presa Romana 1905”, Macabeu from the Conca de Barberá appellation
Pintxo of Salt Cod and Salsa Verde Croquetas

2015 Diego de Lemos Branco” Godello from the Ribeira Sacra appellation
Pintxo of Spanish Octopus with Shisho Aioli

2016 Schatz Rosado”, Moscatel Negro from the Malaga/Andalusia appellation
Montadito of Duck Liver with Moscatel Currants

2009 Gancedo Xestal”, Mencia from the Bierzo appellation
Spanish Blue Cheese Stuffed Fig, Wrapped in Jamon Serrano

2011 Finca Tobella Selecció Especial”, Garnacha + Carignane from the Priorat appellation
Pintxo of Marinated Lamb with Piquillo Marmelade

2016 Ojuel Supurao”, Dessert Tempranillo from the Rioja appellation
Churro Bites with Smokey Paprika Chocolate

Please register with us at contact@canelasf.com

Time

(Thursday) 6:30 pm - 8:30 pm PDT

Location

Canela Bistro & Wine Bar

2272 Market St, San Francisco, California 94114

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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