fried goat cheese with honey and almonds, and pheasant sausage. The pheasant sausage tasted just like chicken sausage.
Next is a Vegetable Terrine made out of roasted eggplant, red and yellow peppers, sun dried tomato, artichoke, Parmesan and mozzarella with asparagus-sweet pea coulis, and tomato oil.
With the Vegetable Terrine, we had the tortilla española, which is a spanish frittata with potato and onion. the Tortilla came with tapenade, which is sort of an olive spread, and red pepper crème fraiche.
Here is the sangria
Next we had the gambas al ajillo, a traditional Spanish tapa of sauteed shrimp with garlic, parsley, and olive oil.
With the shrimp, we had almejas con chorizo, which is sauteed littleneck clams with chorizo, garlic, tomato and saffron.
We had the classic paella, which is made from saffron rice, shrimp, chicken, calamari, chorizo, mussels, little neck clams, sweet peas, and tomatoes. It is served in a paellera, which is a pan specifically made for paella. The paella is usually cooked and served in the paellara.
For dessert we had the classic Spanish favorite of churros with chocolate sauce. These are pure decadence. They are great way to finish off an amazing Spanish tapas meal.
The prices at Bocado are a lightly bit out of the average college student's budget, but for a birthday dinner or a special event it is perfect. Overall, the food at Bocado was amazing. I definently recommend checking this place out. Buen Provecho! Enjoy!
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