Costa del Sol Specials of the Week July 14 through July 20

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July
14

The Taste of Hartford is next week! Have you made your reservations? Stop in this weekend for one of our fabulous specials and make your Taste of Hartford reservations! This week we have sliced beef tenderloin medallions over grilled salad of squash, colored peppers, mushrooms, eggplant, and cauliflower, with a garlic lemon aioli!! See all our specials below.

SOPA DEL DIA – SOUP

Gazpacho
Classic cold soup of pureed tomato and vegetable with extra virgin olive oil and aged sherry vinegar, 7.00  

APERITIVOS – APPETIZERS  

Solomillo sobre escalivada
Sliced beef tenderloin medallions over grilled salad of squash, colored peppers, mushrooms, eggplant, and cauliflower, with a garlic lemon aioli, 13.00  

Ensalada de arrúgala y frisé
Baby arugula, frisé and grilled shrimp salad with mango wedges, tomatoes, piquillo peppers, walnuts, wine cured goat cheese shavings, and citrus vinaigrette, 13.00  

PLATO PRINCIPAL – ENTRÉE  

Rape en salsa de pimiento rojo
Medallions of monkfish sautéed in a red pepper, saffron and almond sauce accompanied by saffron herb almond couscous, 26.00  

New York bistec a la plancha
Grilled New York strip steak topped with shiitake mushroom and green peppercorn sauce, 27.00  

Bistec a la plancha
Grilled flank steak with churrasco sauce, a popular Spanish grilling sauce made with garlic, onions, tomatoes, herbs and spices, olive oil and a touch of aged sherry vinegar, 26.00

Costa del Sol Restaurant Specials for July 7 through July 13

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July
7

Even though it was a short work week we’re excited that Friday is here. Come in and try one of our new specials. We have sliced tenderloin medallions over warm Israeli couscous salad with  grilled colored peppers, mushrooms, and chipotle aioli on the menu! Also – – – don’t forget to book your table for the Taste of Hartford! Have you seen our menu? See all our fabulous new specials:

SOPA  DEL  DIA  –  SOUP 

Gazpacho

Classic cold soup of pureed tomato and vegetable with extra virgin olive oil and aged sherry vinegar, 7.00  

APERITIVOS – APPETIZERS 

Solomillo sobre ensalada de couscous

Sliced tenderloin medallions over warm Israeli couscous salad with  grilled colored peppers, mushrooms, and chipotle aioli, 13.00 

Ensalada de melocotones y camarones

Baby arugula and radicchio salad with peaches, shrimp, tomatoes, goat cheese crumbles, Chardonnay vinaigrette and topped with roasted garbanzo beans, 13.00   

PLATO PRINCIPAL – ENTRÉE 

Rape en salsa de pimiento rojo

Medallions of monkfish sautéed in a red pepper and almond sauce accompanied by saffron herb almond couscous, 26.00 

New York bistec a la plancha

Grilled New York strip steak topped with shiitake mushroom and green peppercorn sauce, 27.00

Happy 4th of July!

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July
4

Happy 4th of July! We’re closed today so that our employees can celebrate with their friends and families.  

Join us for the Summer Taste of Hartford at Costa del Sol, starting Tuesday, July 18th through Sunday, July 30th. We’re featuring our fantastic $30.17 fixed price menu, in addition to our regular menu. Choose an appetizer or soup, an entrée, and a dessert.

Our fixed price menu includes:

Appetizer or Soup
Gazpacho
Classic Andalusian cold soup of pureed tomato and vegetables with extra virgin olive oil and aged sherry vinegar

Tosta con escalibada y jamón
Flatbread of roasted summer vegetables, topped with torn Serrano ham, baby arugula, and drizzled with a balsamic reduction

Pimiento relleno
Roasted pepper stuffed with quinoa, eggplant, artichoke, red onion, zucchini, sundried tomato, pine nuts, topped with grilled shrimp and fresh goat cheese

Pastel de cangrejo
Panko encrusted crab cake with roasted corn salsa and lemon aioli

Entrée
Atún a la plancha
Grilled tuna with a ceviche style salsa of mango, red onion, cucumber, cilantro, and citrus vinaigrette over Cuban style rice with black beans

Linguini con camarones y almejas
Linguini with shrimp and clams in a garlic parsley white wine sauce

Falda a la plancha
Grilled flank steak with chimichurri over sautéed red potatoes

Codillo de cerdo
Pork shank osso buco with Oloroso sherry demi-glace over roasted garlic and basil mashed red potatoes

Paella de la casa
House paella with mussels, clams, shrimp, chorizo, and chicken cooked in saffron rice (minimum for 2)

Dessert
Flan
Spanish caramel custard

Arroz con leche
Creamy rice pudding

In addition to our Taste of Hartford menu we also have hand-selected and specially priced red and white wines paired for this menu for $20.17. Call for reservations! The Taste of Hartford only runs for 2 weeks and space is limited so please call us at 860-296-1714 to make reservations.

Costa del Sol Specials June 30 through July 6

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June
30

If you’re lucky you have a long holiday weekend celebrating the 4th of July! It looks like we’re going to have some hot and temperamental weather for it too. One thing you can count on is our new batch of specials. Come in to get your holiday weekend started off on the right foot and try our flatbread toast with caramelized onion, tomato, spinach and beef tenderloin medallions topped with Manchego shavings. See all our specials below.

Have a great 4th of July! Note: We will be closed on Tuesday, July 4th so that our employees can celebrate.

SOPA  DEL  DIA  –  SOUP 

Gazpacho

Classic cold soup of pureed tomato and vegetables with extra virgin olive oil and aged sherry vinegar, 7.00 

APERITIVOS – APPETIZERS

Tosta de solomillo

Flatbread toast with caramelized onion, tomato, spinach and beef tenderloin medallions topped with Manchego shavings, 13.00 

Gambas empanizadas

Breaded shrimp with ground almonds and herbed bread crumbs accompanied with a lemon garlic aioli and white bean vinaigrette, 13.00 

Ensalada de arugula

Baby arugula greens with tomatoes, cucumber, julienned red cabbage, navy beans, walnuts, and Cabernet vinaigrette, 12.00  

PLATO PRINCIPAL – ENTRÉE 

Atun con salsa tropical

Grilled tuna with mango tropical salsa, 27.00 

Bistec a la plancha

Grilled herb rubbed Coulotte steak with churrasco sauce a popular grilling sauce made with puréed garlic, onion, tomato, herbs, and spices

From Our Kitchen: Spanish Rice Pudding Recipe

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June
30

We are excited to bring you one of our favorite, most requested, recipes – – – our creamy, sweet, and easy to make Spanish style rice pudding! When was the last time you had our rice pudding? Or, made it yourself?

We hope that you enjoy it as much as we enjoy making it for you in our restaurant. Send us your rice pudding pictures on Instagram, Facebook, and Twitter with the hashtag #costadelsolcooks – – – PS don’t forget to follow us! Our rice pudding recipe is below followed by a fun infographic showing how to make it.

Ingredients:

A generous 3/4 Cup of Short Grain Rice
1/2 Cup of Sugar
4 Cups of Milk 2 Cups of Heavy Cream Cinnamon Stick
1/4 Orange Peel 1/4 Lemon Peel
Vanilla Bean

Makes 6 Servings | 1 Hour Cook Time

Step 1: Bring milk and heavy cream to a slow boil then add the cinnamon stick. Optional: If using a cheesecloth, place the cinnamon stick, orange peel, and lemon peel in the sack.

Step 2: Lower the heat, add rice, and bring it to a simmer, stir with wooden spoon for a minute to make sure the rice does not stick to the bottom of pan. Continue to stir every few minutes. If using vanilla bean split open and scrape the beans out with knife and add to the pot along with the pod. If using vanilla extract, add it towards the end of the cooking process.

Step 3: After 30 minutes, add the lemon peel and orange peel (if you not using a cheesecloth sack). Remember to stir every few minutes.

Step 4: During the last 10 minutes of cooking, remove the peels, cinnamon stick, and bean pods. Stir in the sugar and cook for a couple more minutes until all the sugar dissolves.

Step 5: Remove from heat and let it cool for about 10 -15 minutes so that your pudding thickens.

Step 6: Equally portion out your rice pudding into your favorite serving dishes, bowls, or ramekins. Place in the fridge until you are ready to serve and then top with ground cinnamon, whipped cream, or your favorite toppings. Enjoy!

Chef’s Notes:
Cut the top and bottom off and score the skin into quarters. Remove the skin and pith and cut the skin into strips about 1/4″ wide. Use only 1/4 of the lemon and orange peel. Use a potato peeler for the same result!

Dairy free alternative: You can substitute almond milk for the milk and canned coconut milk for the cream.

Costa del Sol Restaurant Specials June 23-29

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June
23

We’re gearing up for great weekend! The Travelers Championship is in full force, we’re going to have a semi-rainy Saturday but it looks like Sunday is going to be beautiful. We’ve created a fantastic new menu of specials. Come in, sit on the patio (most likely Sunday), and enjoy our grilled wild striped bass over yellow tomato saffron coulis. Call for reservations: 860-296-1714. Here’s the full list of our specials:

 SOPA DEL DIA – SOUP

Gazpacho

Classic cold soup of pureed tomato and vegetables with extra virgin olive oil and aged sherry vinegar, 7.00 

 APERITIVOS – APPETIZERS 

Gambas empanizadas

Breaded shrimp with ground almonds and herbs served with a lemon garlic aioli, 13.00 

Ensalada de arugula

Arugula salad with tomatoes, mango, piquillo peppers, Marcona almonds, and Serrano ham served with a citrus vinaigrette, 12.00   

PLATO PRINCIPAL – ENTRÉE 

Lubina a la plancha

Grilled wild striped bass over yellow tomato saffron coulis, 27.00 

Bistec a la plancha

Grilled herb rubbed Coulotte steak with churrasco sauce, a popular grilling sauce made with puréed garlic, onion, tomato, herbs, spices, olive oil, and a touch of sherry vinegar, 26.00

Costa del Sol June 16 – 22 Specials

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June
16

This weekend is all about dad. Treat him to a beer (or glass of wine) and our grilled Petite Château tenderloin and grilled jumbo shrimp with a Dijon mustard mushroom sauce! We have something for the entire family on our specials menu! See all our specials below:

SOPA DEL DIA – SOUP 

Gazpacho

Classic cold soup of pureed tomato and vegetables with extra virgin olive oil and aged sherry vinegar, 7.00 

APERITIVOS – APPETIZERS 

Piquillos con carne estofada

Piquillo peppers tempura battered and stuffed with braised then shredded beef sautéed with mushrooms, eggplant, and onions over cauliflower mashed potato, 12.00 

Ensalada con pastel de salmon

Salmon cake over artisan mixed greens, colored peppers, radicchio, yellow tomato, cucumber, and cured goat cheese shavings with a roasted mango champagne vinaigrette, 12.00   

PLATO PRINCIPAL – ENTRÉE 

Lubina a la plancha

Grilled wild striped bass over yellow tomato saffron coulis, 27.00 

Solomillo mar y montaña

Grilled Petite Château tenderloin and grilled jumbo shrimp with a Dijon mustard mushroom sauce, 29.00

Specials June 9 through June 15th

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June
9

It’s finally starting to feel like summer. We’re in store for a beautiful weekend with some warm temperatures – – – about time! The patio will be open and calling for you to enjoy it. Come on in and try one of our new specials! We have grilled scallops over warm red quinoa salad with fire roasted tomatoes, red peppers, squash, zucchini, eggplant, artichokes, and topped with fresh goat cheese. See all our specials below:

SOPA  DEL  DIA  –  SOUP 

Gazpacho

Classic cold soup of pureed tomato and vegetable with extra virgin olive oil and aged sherry vinegar | 7.00  

 

APERITIVOS – APPETIZERS 

Vieiras con ensalada de quinoa 

Grilled scallops over warm red quinoa salad with fire roasted tomatoes, red peppers, squash, zucchini, eggplant, artichokes, and topped with fresh goat cheese | 12.00 

Pastel de salmon

Salmon cake with roasted mango salsa | 12.00   

 

PLATO PRINCIPAL – ENTRÉE 

Atun a la plancha

Grilled tuna with Putanesca style sauce of stewed tomatoes, manzanilla olives, capers, garlic, and anchovies | 26.00 

Solomillo mar y montaña

Grilled Petite Château tenderloin and grilled jumbo shrimp with Dijon mustard mushroom sauce | 29.00

Specials for the week June 2nd through June 8th

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June
2

Short weeks can either fly by or go super slow – – – either way we’re so excited that the weekend is here! We’ve cooked up a brand new batch of specials perfect for the weekend. Come in and try our rainbow trout stuffed with a sauté of crab meat, Serrano ham, onion, garlic, and brandy. We also have an artisan lettuce salad with caramelized Vidalia onions, piquillo peppers, wine cured goat cheese, crispy garbanzos, ribbons of mojama, and finished with an herb cava vinaigrette! See all our specials below:

SOPA DEL DIA – SOUP

Gazpacho
Classic cold soup of pureed tomato and vegetable with extra virgin olive oil and aged sherry vinegar, 7.00    

APERITIVOS – APPETIZERS  

Piquillo relleno de salpicon
Piquillo pepper stuffed with a salted cod salad of peppers, onions, tomatoes, Kalamata and green olives with a navy bean sherry vinaigrette, 12.00  

Ensalada de lechugas y mojama
Artisan lettuce salad with caramelized Vidalia onions, piquillo peppers, wine cured goat cheese, crispy garbanzos, ribbons of mojama, and finished with an herb cava vinaigrette, 12.00  

PLATO PRINCIPAL – ENTRÉE  

Trucha rellena
Rainbow trout stuffed with a sauté of crab meat, Serrano ham, onion, garlic and brandy, 26.00  

Bistec a la plancha
Grilled herb and garlic marinated flank steak topped with sautéed roasted peppers, 26.00