Ansill Explores Jamon With His Latest Tasting Menu at Bar Ferdinand

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Bar Fedinand chef David Ansill Photo: Courtesy Bar Ferdinand

Last week we mentioned that David Ansill was rolling out a bunch of tomato-forward dishes for his maiden voyage into tasting menu territory at his new hitch, Bar Ferdinand. Tonight the journey continues with the spotlight shining on one of Spain’s most precious perishables, jamon — otherwise known mostly in these parts as ham. The $40 per person tasting menu puts forth eight courses, and is available only tonight from 5 to 11 p.m. Walk-ins are welcome, but reservations are strongly encouraged. Keep reading to check out the menu for tonight, as well as Ferdy’s next two tastings.



Chef's Tasting Menu for Thursday, August 9
Featuring the Jamon (ham)
Offered Thursdays from 5 - 11pm; $40 per person (plus tax and gratuity)

1st Course
Trio of jamon…
Serrano, marcona almonds
Iberico, pickled vegetables
Mangalica, stone fruits

2nd Course
Jamon croquette 

3rd Course
Pork terrine, sangria jelly

4th Course
Jamon stuffed mussels, sherry vinegar

5th Course
Greens, potatoes, jamon, quail egg

6th Course
Grilled swordfish olive oil and jamon smashed potatoes

7th Course
Albondigas tomato, jamon broth

8th Course
~ Dessert ~

Subject to change, based on available ingredients.

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Chef's Tasting Menu for Thursday, August 16
Featuring the Mariscos (shell fish)
Offered Thursdays from 5 - 11pm; $40 per person (plus tax and gratuity)

1st Course
Crab croquette, lobster roe aioli

2nd Course
Salpicon of razor clams

3rd Course
Oil poached shrimp, crispy baby artichokes

4th Course
Grilled cigales, fennel and saffron

5th Course
Roasted mussels, orange and rosemary

6th Course
Scallop and clams, chorizo and squid ink

7th Course
Zarzuela 

8th Course
~ Dessert ~

Subject to change, based on available ingredients.

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Chef's Tasting Menu for Thursday, August 23
Featuring the Asado (roasted)
Offered Thursdays from 5 - 11pm; $40 per person (plus tax and gratuity)

1st Course
Roasted oyster, pineapple

2nd Course
Roasted baby vegetables, pimento oil

3rd Course
Stuffed roasted piquillo pepper, goat cheese and hazelnuts

4th Course
Roasted scallop, "crudo" charred melon

5th Course
Roasted cod, heirloom tomatoes, olives

6th Course
Chorizo roasted in Rioja 

7th Course
Slow roasted lamb shoulder

8th Course
~ Dessert ~

Subject to change, based on available ingredients.