Chef David Ansill Unveils New Autumn Menu

Posted on Monday, October 7, 2013

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Chef David Ansill Introduces NEW Fall Menu 

…at Bar Ferdinand in Northern Liberties

 Chef David Ansill and his talented crew have been busy creating an exciting new autumn menu at Bar Ferdinand that features his spin on traditional Spanish tapas.

 

“David continues to bring his culinary sensibilities to Bar Ferdinand with a new menu that balances traditional Spanish tapas with the creative and adventurous cuisine that Ansill is known for,” says Bar Ferdinand owner Owen Kamihira.

 

For more information about Bar Ferdinand, please visit barferdinand.com. Reservations are encouraged for groups of all sizes and can be made by calling 215-923-1313.

 

Bar Ferdinand’s Autumn Menu

From Chef David Ansill
Charcuterie & Cheese
Spanish Cheese Board 15
House-cured Spanish Charcuterie Board 15
Hand-carved Jamón Ibérico 25

Tapas
Pan Con Tomate 4
Pan Con Tomate with Jamon 6
House Marinated Olives 4
Toasted Marcona Almonds 4
Oysters on the Half Shell 14
Tortilla Española 5
Date and Bacon Empanada 7
Manchego Frito with Apple Foam and Quince Purée 7
Gambas al Ajillo with Shrimp, Garlic and Olive Oil 12
Charred and Marinated Vegetables with Goat Cheese Bread 10
 Seared Scallop Crudo with Grapefruit and Lemongrass Ginger Sauce 12
Patatas Bravas with Shishito Peppers, Spicy Tomato Sauce and Aioli 6
House-cured Salmon, Salmon Roe, Mache 10
Jamón Croquetas with Charred Scallions and Romesco 6
Mushroom Croquetas with Herb Aioli 6

Salads
Frisee Salad with Poached Egg, Pork Belly, Mojama and Sherry Vinaigrette 8
Butternut Squash with Queso Fresco, Radicchio and Smoked Almonds 8

Tostas
4 each * three for 10
Salmon Roe, Creme Fraiche, Mustard Oil, Dill
Mojama, Smoked Almonds, Tuna Puree
Boquerones, Olive Puree, Tomato Saffron Conserva
Morcilla, Apple Butter
Short Rib Marmalade, Pearl Onion,Pine Nuts
Spanish Flatbreads
Seasonal Vegetable Coca 12
House Cured Pancetta Coca with Baked Egg and Garlic Oil 12
Roasted Mushroom Coca with Truffles and Goat Cheese 13
Raciones
Baked Goat Cheese with Roasted Garlic and Honey 10
Baked Oysters with Fennel, Celery Root and Fennel Cream 17
Roasted Mussels with Chili, Garlic and White Wine 12
Spanish Octopus with Fingerlings, Pimenton and 50 year Aged Sherry 14
 Seared Tuna with Foie Gras and Red Wine 25
Zarzuela with Shellfish and Tomato Fennel Broth 20
Roasted Organic Chicken with Catalan Spinach and Chorizo 11
Crispy Pork Belly with Apple Pear Chutney and Bacon Sherry Emulsion 12
New York Strip Steak with Organic Fried Egg and Truffles 16
Confit Duck Leg with Duck Hearts and Fingerlings 15
Twice Cooked Rabbit with Moroccan Carrots and Harissa 14
Merguez Stuffed Piquillo with Crispy Chickpeas and Goat Cheese Puree 10
Braised Shortrib with Saffron Cauliflower Puree and Roasted Cauliflower 16
Paella Valenciana with Shellfish, Chicken and Chorizo 30

About Bar Ferdinand

 

Bar Ferdinand is celebrating its 6th year in the Northern Liberties neighborhood of Philadelphia, as the city’s premier Spanish tapas restaurant. Bar Ferdinand was founded & designed by Owen Kamihira as a contemporary vision of Spain’s famed tapas bars, and a local gathering place for neighbors to go for great food, wine and conversation. 

 

Executive Chef David Ansill brings his innovative style and culinary stamp to life at Bar Ferdinand’s traditional yet creative Spanish wine & tapas bar.  

 

 

Hours of Operation: 
Monday – Thursday: 4:30pm – midnight 
Friday: 4:30pm – 2:00am 
Saturday: 11:00am – 2:00am 
Sunday: 11:00am – midnight 

 

Saturday & Sunday Brunch: 11am – 3pm 

 

Late Night Menu: 

Sunday – Thursday 10:00pm – 12:00am

Friday – Saturday 11:00pm – 1:00am

 

 

1030 North 2nd Street | Philadelphia, PA 19123 | Northern Liberties | 215.923.1313  

barferdinand.com

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