Place Category: Outside Dining, Private Dining, and Spanish
BCN Taste & Tradition, the name gives a nod to Barcelona and the meld of traditional and modern Spanish cuisine. Chef Luis Roger has just relocated from Girona, Spain – trained under Michelin Chef Ferran Adria at elBulli- and taught at the renowned culinary school Aula Gastronomica de l’Emporada.
Located on a 1920’s era Victorian home in the trendy Montrose/Museum District (4210 Roseland St.). BCN Taste & Tradition will recreate an authentic Spanish style dining experience with unparalleled service. The menu will showcase all the fantastic, cutting-edge haute cuisine that put Spain on the world stage.
BCN Taste & Tradition Houston Dinner Menu
Menu and prices subject to changeAppetizers
Manzanilla olives from Spain 8.00
Aceitunas manzanilla con huesoPoached quail eggs immersed in a potato foam with black winter truffle 26.00
Huevos escalfados de codorniz con espuma de patata y trufa negra de inviernoFresh pickled anchovies 17.00
Boquerones en vinagreAnchovies from the Cantabrian Sea 19.00
Anchoas del CantábricoFresh beef* tartare with waffle chips 17.00
Steak tartar servido con patatas waffleSautéed sea cucumber with lobster rice 32.00
Espardenyes de la Costa Brava a la plancha con arroz de bogavanteSpanish Ibérico ham and toasted "pa amb tomaca" 36.00
Jamón Ibérico de Bellota y "pan con tomate"Free-range sunny side up eggs* with potatoes and cured Spanish Ibérico ham 19.00
Huevos estrellados con virutas de Jamón de Bellota
add foie gras* + 10.00Seared foie gras*, wild berries and cassis reduction 36.00
Foie gras poêlé con salteado de frutas del bosque y reducción de cassis"Patatas bravas BCN" potatoes, spicy oil and alioli 16.00
Nuestras patatas bravasSpanish Ibérico ham croquettes 16.00
Croquetas de Jamón IbéricoGrilled Spanish octopus served with potato purée, olive oil and smoked paprika 26.00
Pulpo a la "Gallega" rematado en las brasas y "papas arrugás"Steamed mussels with smoked leek sauce and cured Spanish Ibérico ham 16.00
Mejillones al vapor con porrusalda ligera ahumada y tacos de jamón Ibérico
Salads + Vegetables
Smoked eel, mixed greens, sautéed bacon, green apple, and vanilla oil 18.00
Anguila ahumada del Delta del Ebro, petita amanida, bacon, manzana verde y aceite de vainillaPrawn and avocado timbal with diced tomato, pink grapefruit and sesame lemon vinaigrette 19.00
Timbal de gambas y aguacate, tomate y pomeloBaby fava bean salad, seared scallops, crispy jamón Ibérico, mint and whole grain mustard 19.00
Ensalada de habas con vieiras, crujiente de Ibérico, menta y mostaza antiguaFrisée and baby greens salad with orange, pomegranate, fresh goat cheese and crispy goat cheese, blood orange and honey vinaigrette 16.00
Ensalada con naranja, granada, y queso de cabra con vinagreta de naranja sanguina y mielGin marinated smoked salmon salad, fresh herbs, fennel, cream cheese, and cashew 17.00
Ensalada de salmón ahumado marinado con ginebra, hierbas frescas, eneldo, queso crema, anacardosConfit duck tongue salad, pear, endive, lychee, crispy jamón Ibérico and tropical vinaigrette 19.00
Ensalada de lenguas de pato confitadas, pera, lychee, endivias, crujiente de Ibérico y vinagreta tropicalBurrata salad with watermelon, baby greens, basil leaves and vinegar reduction 19.00
Ensalada de burrata con sandia, brotes tiernos, albahaca y reducción de vinagre
Soups
Du Puy lentil soup with carrots and turnips 15.00
Sopa de lentejas, zanahorria y navoFisherman's soup with branzino, shrimp and garlic croutons 21.00
Sopa de pescadores con tropezones de lubina, langostino y picatostesWhite kidney bean stew, pork feet, Spanish txistorra sausage and cabbage 18.00
Fricassee de alubias, pies de cerdo, txistorra y col de invierno
Seafood
Grilled Wild-Caught branzino with avocado, grapefruit, pine nuts and warm mayonnaise foam 58.00
Lubina salvaje a las brasas con pequeña ensalada de aguacate, pomelo, piñones y espuma de mayonesaSalt cured Spanish cod with stewed potatoes, chickpeas, and bok choy 36.00
Bacalao con guiso de patatas, garbanzos y acelga chinaGrilled salmon with arugula and lemon served on a creamy bleu cheese wild rice risotto 36.00
Salmón a la brasa, rúcula, limón y arroz salvaje de cabralesBomba rice cooked in cuttlefish's black ink with clams, mussels and scampi 38.00
Arroz negro con sepia, cigala, mejillones y almejasLobster "caldereta de Menorca" with rice 42.00
Caldereta de bogavante con arroz y crema inglesa de su coralRoasted fideo pasta "fideuá", branzino, clams, mussels, shrimp and alioli 38.00
Rossejat de fideus, lubina, almejas, mejillones, gamba y alioli
Meat
Oven roasted quail stuffed with onions, porcini and foie gras served with sweet potato purée, cranberries and chestnuts 32.00
Codorniz asada rellena de foie gras, cebolla y ceps, servida con puré de boniato, arándanos y castañasConfit pork cheeks, red wine demi-glace, potato and bacon terrine, Brussel sprouts 38.00
Galtas de cerdo, terrina de patata y bacon, coles de BruselasSous vide rabbit loin, porcini rice with sauteéd artichokes, vermouth and caramelized onion sauce 38.00
Lomo de conejo cocinado a baja temperatura con arroz de ceps y salsa de vermouthConfit duck leg, creamy foie gras rice, caramelized grapes and moscatel reduction 48.00
Confit de pato, arroz cremoso de foie gras, uvas y reduccion de moscatelSuckling Ibérico pig "a la Segoviana", apple in textures 58.00
Cochinillo de cerdo Ibérico a la Segoviana con manzana en texturas y glaceGrilled 8oz filet mignon with BCN potatoes and glazed pearl onions, served with Grandma's sauce 42.00
Filete de buey a la brasa, cebollitas glaseadas, patatas BCN y salsa de la abuela
add foie gras + 19.00Spanish noodles "fideos a la cazuela" with crispy Ibérico pig and sautéed bell peppers 38.00
Fideos a la cazuela con pimientos y cerdo Ibérico
Desserts
"Panellets" mini almond flour bites with toasted coconut, pine nuts, and sweet potato, served with Moscatel wine 10.00
Una selección de tres Panellets servido con vino MoscatelLemon tart topped with meringue 12.00
Tartaleta de crema de limón, merengue"Valenciano" fresh orange juice and vanilla ice cream 10.00
"Valenciano" zumo de naranja natural con helado de vainilla
add Grand Marnier + 4.00Chocolate ganache cake with warm chocolate mousse, cardamom crisp and blueberry coulis 12.00
Tarta de ganache de chocolate, espuma de chocolate caliente y crujiente de cardamomo"Gypsy's arm" sponge cake filled with whipped cream and caramelized custard 12.00
Brazo de gitano relleno de nata y crema quemadaCrispy fillo dough, Catalán vanilla brûlée and aged rum raisins 12.00
Crujientes de filo con crema catalana y pasas al ron añejo"Tarta de Santiago" almond cake, homemade lemon marmalade served with sweet Muscat wine 15.00
Tarta de Santiago, mermelada de limón casera y vino MuscatA selection of Spanish cheeses, quince and wild berries 22.00
Tabla de quesos Españoles, membrillo y frutas del bosqueBCN offers two private dining rooms . Our Dali room seats groups of 6-12 guests among original pieces dy Salvador Dali. Our Roseland room seats up to 24 guests.