Delectible sangria at Meigas in Norwalk. The meal that followed was not only as good as I expected, but better than I’d hoped. Menu descriptions for now — in depth dissertations later.
Mejillones Al Vapor — PEI Mussels with Basque Green Sauce and White Beans (mopped up every drop of sauce with the wonderful, crusty bread)
Calamares a la Plancha – Grilled Baby Squid, Peppers, Tomato and Mango with a citrus vinaigrette. — Tender squid, fresh and lively accompainment.
Pulpo – Steamed Octopus, Potato Foam, Smoked Spanish Paprika, Fleur de Sel, EVOO
Coca de Lomo — Marinated and Grilled Pork Tenderloin with Black Olives, Tomatoes, Scallions and Melted Tettila Cheese served on Crispy Gallacian Bread
Chorizo a la Plancha con Lentejas – Grilled Chorizo Sausage with Lentil Salad
Arroz Marinero – Shrimp, Mussles, Squid, Scallops, with Bomba Rice and Saffron
Ensalata Nevat – Nevat Goat Cheese, Dry Figs, Crispy Serrano Ham, Walnuts, Tomatoes, Frisse, Truffle oil and sherry vinaigrette
Ensalata de Remolacha y Naranja con Vieras – Blood Orange and Beet Salad with Grilled Scallops
Torrija – Bread Pudding with Nevat Goat Cheese Ice Cream, Sweet and Sour Strawberry Sauce
Arroz con Leche – Rice Pudding, Passion Fruit Ice Cream, Lemon Foam
Helado de Cerveza – Sauteed Apples with Nuts and Honey, and Pilsner Beer Ice Cream
Licor 43 – 43 Herbs and Fruits — Outstanding liquor. Starts off vanilla — mellows into caramel and butterscotch. Absolutely delicious.