Tasty Chomps' Orlando Food Blog

• First Look: New Happy Hour Menu at Bulla Gastrobar – Winter Park
• Del Frisco’s Prime Pair Deal $59 for three courses
• La Luce at Hilton Bonnet Creek – Summer Menu

First Look: New Happy Hour Menu at Bulla Gastrobar – Winter Park

Happy Hour just got a lot happier in Winter Park.

First, there were Happy Hour drink specials from 4 –7 p.m., then a second round of Happy Hour drink specials added from 9 p.m. – close … and now, Bulla Gastrobar in Winter Park is adding tapas to the Happy Hour lineup.

From 4 – 7 p.m. Monday through Sunday, guests can enjoy discounted tapas and half off all beer, wine and liquors at the bar.

· Bulla’s happy hour is available daily from 4-7 p.m.

· All beer, wine and liquors (including cocktails) are half off for happy hour

· $2 pours of draught craft beer, $3 bottles

· $6 craft cocktails

· $4-$5 glasses of sangria

· $4.50-$8.50 glasses of wine

· Three boards and nine small plates are featured on Bulla’s new happy hour

We got a sneak peek at the new menu for your viewing pleasure:

BOARDS
CHEF’S BOARD 18. Tetilla, Manchego, Jamón Serrano, Chorizo de Cantimpalo, olives
CURED MEATS 14. Jamón Serrano, Coppa, Chorizo de Cantimpalo
CHEESES 14. Tetilla, Murcia al Vino, Manchego

$5
HAM CROQUETTES Serrano ham, fig jelly
PATATAS BRAVAS Crispy potato cubes, spicy brava sauce, aioli
ANDALUSIAN GAZPACHO Spanish chilled vegetable soup
PIMIENTOS DE PADRÓN Blistered shishito peppers, sea salt
POTATO TORTILLA Traditional Spanish omelet, caramelized onions, garlic aioli

$8
SAUTÉED GARLIC SHRIMP Brandy, pepper flakes (no bread)
PINTXO MORUNO Cumin marinated grilled pork skewers, mojo verde, Greek yogurt
KALE SALAD Barley, roasted beets, Spanish goat cheese, lemon maple dressing
ALBÓNDIGAS Veal and pork meatballs, Manchego, tomate frito

CHEF’S BOARD 18. Tetilla, Manchego, Jamón Serrano, Chorizo de Cantimpalo, olives

HAM CROQUETTES Serrano ham, fig jelly

PATATAS BRAVAS Crispy potato cubes, spicy brava sauce, aioli

ANDALUSIAN GAZPACHO Spanish chilled vegetable soup

PIMIENTOS DE PADRÓN Blistered shishito peppers, sea salt
POTATO TORTILLA Traditional Spanish omelet, caramelized onions, garlic aioli

SAUTÉED GARLIC SHRIMP Brandy, pepper flakes (no bread)

PINTXO MORUNO Cumin marinated grilled pork skewers, mojo verde, Greek yogurt

KALE SALAD Barley, roasted beets, Spanish goat cheese, lemon maple dressing
ALBÓNDIGAS Veal and pork meatballs, Manchego, tomate frito

Del Frisco’s Prime Pair Deal $59 for three courses

Nothing screams summer more than a romantic dinner on a veranda – Del Frisco’s Double Eagle Steakhouse offers a Prime Pair pre-fixe menu – all summer long!

Guests can indulge in a salad, side, and 8 oz. filet paired with Del’s infamous Jumbo Lump Crab Cake.

And with a wine selection of over 1,200 labels, they’ll also find their inner Sommelier on a warm summer night.

The Prime Pair is a pre-fixe menu which includes a salad, side, and 8 oz. filet paired with Del’s infamous Jumbo Lump Crab Cake. The deal ends on September 3rd.

Now through Labor Day, choose the two-course Prime Pair menu for just $59. It’s available daily and includes a salad and an entrée paired with our signature lump crab cake and a side dish. It’s the perfect way to enjoy a summer like no other.

PRIX FIXE MENU
CHOOSE ONE ITEM FROM SALADS, ENTRÉES & SIDE DISHES
$59 Per Guest

SALADS

DEL’S SALAD
Mixed Greens, Tomatoes, Shaved Carrots, Croutons & Crisp Bacon

CLASSIC CAESAR
Crisp Romaine Leaves, Shaved Parmesan, Texas Croutons & Caesar Dressing

Paired with Del’s Jumbo Lump Crab Cake

HAND-CUT FILET 8 oz.

MANHATTAN-CUT NEW YORK STRIP
Wild Mushroom Bordelaise Sauce

SIDE DISHES

CHÂTEAU MASHED POTATOES

SEASONAL ASPARAGUS

La Luce at Hilton Bonnet Creek – Summer Menu

La Luce is Hilton Orlando Bonnet Creek’s signature restaurant created by famed Napa Valley chef and restaurateur Donna Scala. I first met Chef Donna Scala back in 2012 for a special dinner there – she was a breath of fresh air and always so full of light – La Luce.

Chef Donna Scala was an incredibly talented chef, gracious host and beloved friend who passionately operated La Luce in Orlando, Florida at Hilton Orlando Bonnet Creek and Bistro Don Giovanni in Napa, California. In 2014, she tragically passed away at the age of 60, but her spirit lives on through her recipes and her restaurants. If you look closely at some of the paintings here, you may see her favorite vespa featured – which she loved to use to travel around the wine country in California.

Chef Alberto Navarrete Arias, who trained under Chef Scala for over 20 years in California, continues to helm the modern Italian country kitchen here at La Luce serving up dinner nightly from thin crust pizzas, homemade pasta, Mediterranean-inspired drinks and a Trattoria-style wine program.

In 1993, when Chef Donna Scala and her husband opened Bistro Don Giovanni in Napa Valley, back before the “trend” of the farm-to-table movement, they installed a garden to supply ingredients for Mrs. Scala’s Italian dishes like Pasta Alla Gianni.

The menu here at La Luce continues that tradition of fresh, seasonal ingredients. This summer, they are featuring a wonderful stone fruit salad (for those that don’t know that means fruit with pitted seeds like peaches, figs, etc.), a wonderful fig and speck pizza baked in house in their wood oven with a delightful crustm and freshly grilled lamb chops.

Take a look at their newest Summer Menu below from our recent (superb) dinner visit:

Pesca “Mocktail” – Pasco Peaches, Pomegranate

ASPARAGI AL FORNO
Baked Prosciutto Wrapped Asparagus, Fontina, Parmesan Cream Sauce

STONE FRUIT
Local Greens, Shropshire Blue Cheese, Candied Hazelnuts, Moscatel Vinaigrette

PIZZE (PIZZA) – FIG and SPECK
Melted Leeks, Gorgonzola Dolce, Aged Balsamic – the proscuitto was crisp like BACON so good.

LINGUINI DI MARE
Roasted Mussels and Clams, Tomato, Garlic, Chilies, Pinot Grigio

AGNELLO AL SCOTTADITO
Grilled Lamb Chops, Warm Fregola and Kale Salad, Feta Cheese, Lemon

BUTTERSCOTCH PUDDING
HOUSE-MADE TOFFEE

La Luce at Hilton Bonnet Creek

http://www.laluceorlando.com/

Recent Articles: