The Daily City was invited to sample five new dishes recently added to the menu at Capa steakhouse (Website). The restaurant is located on the rooftop of the 17 story Four Seasons Resort at 10100 Dream Tree Blvd (MAP).
Capa's Spanish influenced cuisine is matched by its dark and sophisticated setting. The restaurant offers New Basque inspired small plates, wood fired prime cuts, a large wine and cocktail program, excellent service, and an outdoor patio with a view of the Magic Kingdom fireworks.
Chef Gabriel chose to incorporate traditional Spanish tapas and entrees as part of the menu additions, including the Tortilla de Patatas and the Arroz Con Pollo. Below are the new menu items they added:
Tortilla de Patatas - Spanish Omelet, Piquillos, Zamorano Cheese, Cage Free Eggs
Pescado - Chilean Seabass, Vermouth Crema, Daikon Radish, Fish Jus
Arroz Con Pollo - Airline Chicken Breast, Culantro Sofrito, Calasparra Rice, Truffle Goat Cheese
Pato - Pekin Duck Breast, Fabada Asturiana, Quince, Aji Amarillo (This dish is made with a pork and bean ragu from Asturias, a Northern region of Spain.)
Verano Gin Tonic - Hendrick's Gin, Fever Tree Elderflower Tonic, Cucumber, Rose, Citrus, Botanicals
Full disclosure: meal and drinks were paid for by Four Seasons Resort.
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