Flavors of the World
Fifth Stop...
Basque Country!
Half Moon proudly presents the 5th Dinner of our Flavors of the World Series!
Please join us Friday March 20th for a culinary tour of Spain's historic Basque Country region.
$100 per guest + $35 optional beverage pairing
plus tax & 20% gratuity
*menu subject to change without prior notice*
FIRST COURSE
JAMÓN & PICOS
cured spanish ham, traditional crisp breadsticks
PALETA JAMÓN
dry-cured spanish shoulder ham, thinly sliced
MUSSELS ESCABECHE & POTATO CHIPS
marinated mussels in a bright escabeche, crispy potato chips, aioli, smoked paprika
IDIAZABAL CHEESE & HONEY
aged basque sheep’s milk cheese, local honey
SECOND COURSE
These three options will be in addition to the current selection of Pintxos
This course will be served at the Raw Bar.
SPANISH TORTILLA
traditional spanish potato & onion omelet, olive oil, pimentón
PIQUILLO PEPPERS
piquillo peppers stuffed with tuna, finished with garlic chips
SPIDER CRAB PINTXO CROSTINI
spider crab pâté, avocado, lemon, extra virgin olive oil, micro cilantro
THIRD COURSE
(Choose One)
WHITE ASPARAGUS
white asparagus, 6-minute egg, ajo blanco, chopped marcona almonds, fresh black truffle, sherry vinegar
BACALAO AL PIL PIL
olive oil–poached cod, emulsified pil pil sauce, crispy garlic chips, confit piquillo peppers, and parsley
FOURTH COURSE
(Choose One)
SEARED PORK SECRETO
iberico-style pork secreto with blistered padrón peppers, piquillo purée, lemon zest and juice, finished with maldon salt
DRY-AGED NY STRIP GRILLED
dry-aged ny with sherry-marinated onions, guindilla peppers, and cabrales cheese crema
PASTRY
FIFTH COURSE
(Choose One)
BASQUE CHEESECAKE
burnt basque cheesecake with membrillo
GÂTEAU BASQUE
traditional basque cake with cherry jam
Optional beverage pairing:
FIRST COURSE
(cocktail)
GIN TONICO
gin mare, tonic water, juniper, lime wheel, rosemary
SECOND COURSE
(cider)
GURUTZETA SAGARDO
traditional basque dry cider
THIRD COURSE
(white wine)
TXOMIN ETXANIZ TXAKOLI
bright, straw-yellow basque white wine with a slight, natural effervescence
aromatic notes of citrus, green apple
palate is crisp, high-acid, and refreshing,
offering white fruit flavors, citrus zest, and a savory, salty finish
FOURTH COURSE
(red wine)
TEMPRANILLO, FAMILIA TORRES ALTOS IBÉRICOS, RIOJA
vibrant red fruit, smooth, velvety tannins, and subtle, well-integrated oak
medium-bodied, persistent red berry and spice notes
FIFTH COURSE
(aged spanish brandy)
ABADIA DA COVA 8 YEAR OLD
fresh and balanced with noticeable acidity and smooth tannins,
resulting in a light to medium body
strong red fruit notes (currants, raspberry),
ripe black fruit, floral, and herbaceous notes,
alongside mineral, earthy, or balsamic undertones.
*menu subject to change without prior notice*
DID YOU KNOW?
Pil Pil is a traditional Basque emulsion made from just four core ingredients: salt cod (specifically the skin and gelatin), olive oil, garlic, and dried chili peppers (guindilla). It is thickened by gently swirling the oil and fish juices together, creating a creamy, mayonnaise-like sauce.