The themes for David Ansill’s next three weeks’ of tasting menus at Bar Ferdinand have been set. The menu for tonight will be Jamon (ham) and Mariscos (shell fish) on the 16th and Asado (roasted) on the 23rd. Each multi-course menu is offered between 5 and 11 p.m. and will be $40 per person, with an optional wine pairing for $20 per person.

Thursday August 9^th Featuring the Jamon

1st Course

Trio of jamon…

Serrano, marcona almonds

Iberico, pickled vegetables

Mangalica, stone fruits

2nd Course

Jamon croquette

3rd Course

Pork terrine, sangria jelly

4th Course

Jamon stuffed mussels, sherry vinegar

5th Course

Greens, potatoes, jamon, quail egg

6th Course

Grilled swordfish olive oil and jamon smashed potatoes

7th Course

Albondigas tomato, jamon broth

8th Course

Dessert

Thursday, August 16 Featuring the Mariscos

1st Course

Crab croquette, lobster roe aioli

2nd Course

Salpicon of razor clams

3rd Course

Oil poached shrimp, crispy baby artichokes

4th Course

Grilled cigales, fennel and saffron

5th Course

Roasted mussels, orange and rosemary

6th Course

Scallop and clams, chorizo and squid ink

7th Course

Zarzuela

8th Course

Dessert

Thursday, August 23 Featuring the Asado (roasted)

1st Course

Roasted oyster, pineapple

2nd Course

Roasted baby vegetables, pimento oil

3rd Course

Stuffed roasted piquillo pepper, goat cheese and hazelnuts

4th Course

Roasted scallop, “crudo” charred melon

5th Course

Roasted cod, heirloom tomatoes, olives

6th Course

Chorizo roasted in Rioja

7th Course

Slow roasted lamb shoulder

8th Course

Dessert

All menus are subject to change.

For reservations for any of the three dinners call Bar Ferdinand at 215-923-1313.

Bar Ferdinand [Official Site]