Ansill’s Fall Menu at Bar Ferdinand: Zarzula and More

By Danya Henninger  |  October 10, 2013
Credit: Danya Henninger

Chef David Ansill is continuing to add his creative touches to the menu at Bar Ferdinand, taking the Northern Liberties restaurant beyond standard Spanish tapas plates with new and singular dishes. He’s just released the list for fall, and it contains several intriguing creations alongside plenty of classics.

We’re looking forward to trying the zarzula, a traditional Catalan seafood stew made here with shellfish and fennel. There’s a new duck confit with duck hearts, and a whole handful of toppings for “tostas” that come three for $10. All in all, there are more than 40 different plates you can select to spread around your table, or you can go for the chef’s tasting menu - a $45 deal that leaves the progression of your feast up to Ansill himself (215-923-1313).

Bar Ferdinand Fall Menu From Chef David Ansill

Charcuterie & Cheese
Spanish Cheese Board 15
House-cured Spanish Charcuterie Board 15
Hand-carved Jamón Ibérico 25

Pan Con Tomate 4
Pan Con Tomate with Jamon 6
House Marinated Olives 4
Toasted Marcona Almonds 4
Oysters on the Half Shell 14
Tortilla Española 5
Date and Bacon Empanada 7
Manchego Frito with Apple Foam and Quince Purée 7
Gambas al Ajillo with Shrimp, Garlic and Olive Oil 12
Charred and Marinated Vegetables with Goat Cheese Bread 10
Seared Scallop Crudo with Grapefruit and Lemongrass Ginger Sauce 12
Patatas Bravas with Shishito Peppers, Spicy Tomato Sauce and Aioli 6
House-cured Salmon, Salmon Roe, Mache 10
Jamón Croquetas with Charred Scallions and Romesco 6
Mushroom Croquetas with Herb Aioli 6

Frisee Salad with Poached Egg, Pork Belly, Mojama and Sherry Vinaigrette 8
Butternut Squash with Queso Fresco, Radicchio and Smoked Almonds 8

Spanish Flatbreads
Seasonal Vegetable Coca 12
House Cured Pancetta Coca with Baked Egg and Garlic Oil 12
Roasted Mushroom Coca with Truffles and Goat Cheese 13

4 each • three for 10
Salmon Roe, Creme Fraiche, Mustard Oil, Dill
Mojama, Smoked Almonds, Tuna Puree
Boquerones, Olive Puree, Tomato Saffron Conserva
Morcilla, Apple Butter
Short Rib Marmalade, Pearl Onion,Pine Nuts

Baked Goat Cheese with Roasted Garlic and Honey 10
Baked Oysters with Fennel, Celery Root and Fennel Cream 17
Roasted Mussels with Chili, Garlic and White Wine 12
Spanish Octopus with Fingerlings, Pimenton and 50 year Aged Sherry 14
Seared Tuna with Foie Gras and Red Wine 25
Zarzuela with Shellfish and Tomato Fennel Broth 20
Roasted Organic Chicken with Catalan Spinach and Chorizo 11
Crispy Pork Belly with Apple Pear Chutney and Bacon Sherry Emulsion 12
New York Strip Steak with Organic Fried Egg and Truffles 16
Confit Duck Leg with Duck Hearts and Fingerlings 15
Twice Cooked Rabbit with Moroccan Carrots and Harissa 14
Merguez Stuffed Piquillo with Crispy Chickpeas and Goat Cheese Puree 10
Braised Shortrib with Saffron Cauliflower Puree and Roasted Cauliflower 16
Ribeye with Garlic, Parsley and Lemon 19
Paella Valenciana with Shellfish, Chicken and Chorizo 30