Here's my old St.Pats menu from Pintxo.

Pintxo Menu for (3-17) to (3-21)

COMPOSED SALAD

40 Shades of Green
green vegetable chopped salad with green garlic dressing

Roasted Fingerling Potato and Apple Salad
With brie dressing and bacon bits

SALAD BAR
R**Spring Mix
R**Romaine Lettuce
R**Baby Spinach
Grilled Chicken Breast
Roasted Tofu
**Roasted Cauliflower
R**Cucumbers
R**Baby Watemelon Radishes
R**Julienned Carrots
R**Sunflower Sprouts
**Dried Cherries
*Parmesan Reggiano
**Croutons
Roasted Hazelnuts
**Candied Pecans

DRESSING:
Pintxo Classic Vinaigrette
Chipotle-Lime Vinaigrette
Creamy Green Garlic Dressing
Meyer Lemon-Dill Buttermilk Vinaigrette
Pink Peppercorn Dressing


SOUPS

Beef and Guinness Soup
With toasted barley

Farmhouse Vegetable Soup
With a herb puree

Potato and Leek Soup
With roasted garlic

Gingered Carrot and Parsnip Soup
With a sage cream


CRUDO TARTARE CEVICHE

Weekly

Smoked Salmon Mousse
With Belgian Endive and a meyer lemon-dill creme

Poached Leeks Vinaigrette
With a pink peppercorn sauce

“Cheese and Crackers”
Irish Cheddar with Rhubarb Orange Chutney

BOCADILLO

Roast Beef Sandwich
With caramelized onion, horseradish and arugula

Tofu Salad Sandwich
On potato bread with pickled onions


TAPAS

Bocarones
Mixed Marinated Olives
Piquello Peppers
Marinated Chickpeas



PAELLA
All week
Colcannon Paella
Savoy cabbage, yukon gold potatoes and melted leeks

Monday
“Irish Breakfast”
Baked beans with back bacon, black pudding, fried tomatoes and an egg


Tuesday
Orchiette Pasta
With PEI mussels, fennel in a saffron-orange cream sauce


Wednesday
Roasted Broccoli Fideo
In a pesto broth with parmesan


Thursday
Butternut Squash Quinoa
Organic red quinoa with roast squash and sage

Monday

Corned Beef and Cabbage
With a parsley cream sauce

Roasted Steelhead Salmon
With a Vegetable “surf and turf”

Tuesday

Traditional Shepherds Pie
Stewed lamb in a savory gravy with mash

Seared Day Boat Scallops
With Irish Cider Dressing and parsnip puree

Wednesday

Traditional Irish Stew
Meaty chunks in a yummy gravy

Seared Ling Cod
With a tomato-leek fondue

Thursday

Grilled Pork Tenderloin
With a rhubarb and ginger chutney

Roasted Sea Bass
With a beet-arugula salad and horseradish vinaigrette

Friday

Roasted Free-Range Chicken
With a Bushmills Cream Sauce

Roasted Idaho Trout
With sautee’d spinach, bacon and eggs


PINTXO VEGETARIAN

Monday

Beer Braised Brussel Sprouts
With garlic and onions

Mashed potato Champ
Russet potatoes with milk braised scallions and a tomato-watercress dressing

Tuesday

Creamed Savoy Cabbage
With spring onions and caraway

Roasted Root Vegetables
With fresh herbs and olive oil

Wednesday

Roasted Assorted Fingerling Potatoes
With clover honey, rosemary and sherry vinegar

Minted Roast Cauliflower

Thursday

Wild Mushroom Shepherdless Pie
Yum

Steamed Broccoli
With orange sea salt

Friday

Turnip and Apple Gratin
With caramelized onions