Flavors of the World
First stop...
Galicia!

Half Moon proudly presents the 1st Dinner of our Flavors of the World Series!

Please join us Friday October 17th for a culinary tour of Spain's historic Galicia region.

$100 per guest + $35 optional beverage pairing
plus tax & 20% gratuity

Book Your Trip Now!

FIRST COURSE
Trio of Galician-inspired snacks….

hazelnuts & marcona almonds with pimentón
potato chips & Iberico dried chorizo
marinated tetilla cheese, piquillo peppers & olives with espellette pepper

SECOND COURSE
These two options will be in addition to the current selection of Pintxos.
This course will be served at the Raw Bar.

TETILLA CHEESE CROQUETTE 
pepper jam, pippara pepper

EMPANADA GALLEGA
 tuna, piquillo pepper, pimentóne

THIRD COURSE
 (Choose One)

ROASTED DIVER SCALLOPS 
albarino, soffrito, almond breadcrumbs

MONKFISH 
carabinero shrimp, mussel, octopus, potatoes, pimentón

FOURTH COURSE
 (Choose One)

IBERICO PORK TENDERLOIN 
turnips, kale, chorizo, shishito peppers

LAMB RIBS
eggplant, piquillo, cippolini, cumin

FIFTH COURSE
 (Choose One)

VANILLA CRÈME CRÊPE 
poached figs and arrope vinegar

BANANA CHESTNUT CAKE
crème de cabra

Optional beverage pairing:

FIRST COURSE
(spanish beer)
Estrella Galicia
A smooth crisp lager produced by using fresh spring water from the city of A Coruña, where the brewery is located since 1906. 

SECOND COURSE
(white wine)
Alba Vega, Rias Baixas
Clean and fresh with delicate citrus notes on the nose and a palate packed with green apple, orange peel and lime flavors. 

THIRD COURSE
(white wine)
Bodegas Godeval, Valdeorras Godello
Peach and yellow-plum flavors are joined by vanilla-bean, bergamot-flower and river rock notes. The vibrant finish is marked with a splash of lemon-lime sorbet.

FOURTH COURSE
(white wine)
Soto del Vicario Go de Godello
Citrusy nose with notes of oregano, pineapple and flinty touches. Crisp on the palate with a certain stony quality.

FIFTH COURSE
(spanish brandy)
Orujo de Galicia

Did You Know?

Godello is a distinguished white grape variety native to northwestern Spain, particularly the region of Galicia.

Galicia is known for their orujo, a pomace brandy made from distilled grape skins in copper pot stills.  It is often called aguardiente (firewater).

Orujo is usually clear in color, but can also take on an amber hue if aged in barrel.  Orujo is also often infused with herbs, fruit, coffee, or cream.

Book Your Trip Now!

*menu subject to change without prior notice*