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

FIRST COURSE
 (Choose One)

Empanada Gallega
Savoury pastry filled with tuna, peppers, and onion

Tetilla Croquette
 Creamy croquette made with Galician Tetilla cheese

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

Pulpo a Feira
Octopus with boiled potatoes, paprika, and olive oil

Zamburiñas al Horno
 Grilled scallops in Albariño and garlic butter

THIRD COURSE
 (Choose One)

Merluza a la Gallega
 Hake with potatoes, paprika oil, and garlic

Caldeirada
 Galician fish stew with white wine and bay leaf

FOURTH COURSE
 (Choose One)

Lacón con Grelos
 Cured pork shoulder with turnip greens and chorizo

Costilla Asada
 Slow-roasted pork ribs with cumin and potatoes

FIFTH COURSE
 (Choose One)

Filloas
 Galician crepes filled with pastry cream

Tarta de Castañas
 Chestnut cake with chocolate glaze

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.

*menu subject to change without prior notice*