La VARA Supper Club Menu



Menu

First Course - Pulpo de Roca - spanish octopus, olive oil, citrus, chile, heirloom beans

Second Course - Presa Iberica a la Plancha - imported noble cut from Spanish acorn-fed black pig served with Canary Island-style salt-cooked new potato.

Third Course - Basque Cheesecake with salted Chantilly



Instructions

First Course - Bring to room temp before serving. Mix with the beans and oil and pour into small bowl. Sprinkle on the smoked paprika to taste and hit with a little sea salt if you wish.

Second Course - Bring the the pork to room temperature before re-heating in small pan. Remove from the bag, pat dry, and lightly season meat all over with olive oil. Lightly oil and heat a small pan (preferably nonstick) on medium heat. Add meat and sear on all sides by rolling around in the pan. Do not use super high heat, and keep rolling the surface of the meat around to achieve even browning. Should take ~4-6 minutes. When you are satisfied with the color, remove meat from the pan and let it rest for a few minutes. Meanwhile, the potatoes can be re-warmed in a microwave for 30 seconds or on the stovetop in another pan. If you chose stovetop, use a little oil to get them going. To serve, spoon a puddle of the green Tximitxurri sauce onto the plate. Slice the pork and arrange on top of sauce. Serve with potatoes and any remaining jus.

Third Course - Top with salted Chantilly cream and enjoy!



Allergens

First Course - octopus

Second Course - pork

Third Course - dairy, eggs


- Beverage MenU -

Welcome to the La Vara beverage menu! Here you can purchase beverages to be delivered with your La Vara dinner. Each cocktail has been created by the chef to best complement their Supper Club menu. Each wine & beer offering has been carefully curated to do the same. Beverages will be available for purchase every Monday until midnight for delivery with the coming week's meal. 

Supper Club Cocktail - Kanpai Martini (For 2)
Supper Club Cocktail - Kanpai Martini (For 2)
Supper Club Cocktail - Kanpai Martini (For 2)

Supper Club Cocktail - Kanpai Martini (For 2)

Chef Alex's secret recipe includes Plymouth Gin, Blat Vodka, Iichiko Sochu, Perucchi Blanco Vermouth, Lillet, and a Guindilla Pepper garnish. Only available through Supper Club.
$18.00
Bodegas Fillaboa, Albarino 2018 (white)
Bodegas Fillaboa, Albarino 2018 (white)

Bodegas Fillaboa, Albarino 2018 (white)

Rias Baixas, Spain. Tasting notes: zippy and bright, slight smoke, mineral finish
$20.00
Castello di Stefanago, Provincia di Pavia Campo Piano, 2018 (orange)
Castello di Stefanago, Provincia di Pavia Campo Piano, 2018 (orange)

Castello di Stefanago, Provincia di Pavia Campo Piano, 2018 (orange)

Pinot Grigio, Lombardy, Italy. Tasting notes: clean and delicate with light floral and stone fruit notes and a bright finish. 
$26.00
LaOsa, Bierzo Mencia El Mismo, 2018 (red)
LaOsa, Bierzo Mencia El Mismo, 2018 (red)

LaOsa, Bierzo Mencia El Mismo, 2018 (red)

Mencia, Castilla y Leon, Spain. Tasting notes: light bodied, smoky, spicy with ripe fruit and earth. delicate at first with bold, tannic finish. Only 2 in stock

$26.00
Evil Twin • Low Life Pilsner (16 oz can)
Evil Twin • Low Life Pilsner (16 oz can)

Evil Twin • Low Life Pilsner (16 oz can)

$8.00
Folksbier • Foxfire IPA (16 oz can)
Folksbier • Foxfire IPA (16 oz can)

Folksbier • Foxfire IPA (16 oz can)

$9.00
Dutchess Ales • Augur Porter (16 oz can)
Dutchess Ales • Augur Porter (16 oz can)

Dutchess Ales • Augur Porter (16 oz can)

$8.00