"Wild Tapas!" at Sanctuaria
Scroll down to view images
True to its theme, this display is above the servers' station where very few customers would even notice its presence.
The Vaca Frita with Chimichurri is flash-fried, shredded Angus steak served atop a warm potato puree and garnished with a citrus herb sauce. With this, the suggested pairing is the Piedra Garnacha.
Prep cook Tony Grindel preparing the Papas Rellenas, which are balls of mashed Yukon potatoes filled with picadillo and Spanish cheese; flash fried and served with warm sofrito for dipping.
This great, metal shelf sits next to the bar.
A special of the night last Friday (February 26, 2010), was a Lamb Carpaccio with spicy pickled beets and Idiazabal cheese.
Sanctuaria is located on the corner of Manchester and Boyle in “The Grove” neighborhood.
The Grilled Lamb Chop is described as smoked paprika-charred Colorado lamb, accented with a warm pine nut and bosc pear salsa.
Open for happy hour/dinner only, the restaurant begins to fill.
The Mai Tai, as mixed by Matt Seiter, is Flor de Cana White Rum, house made macadamia nut syrup, fresh lime juice and Ron Zacapa 23-year old rum.
The large gilded mirror that adorns the wall opposite the bar.