A" finca" is a country estate, like a manor farm, usually with an agricultural heritage, in Spain or a Spanish-speaking country.
Scott Evans' Finca will be a Spanish-style restaurant with a Utah agricultural heritage. In that sense it's a natural next step from Pago, his award-winning farm-to-table restaurant.
Says Scott, "My role in the menu creation was very similar to my role in Pago's original menus. Before hiring a chef, I wrote a menu to determine the scope, price points, menu items I wanted to feature, and food I thought was a great fit for SLC.
With Finca, I largely wanted to feature Spanish foods that highlighted ingredients that we can find locally. So lamb was one of the first things I wanted to add (with Morgan Valley in mind.) A really common item in Toro, Ribera del Duero, Priorat, and Navarra is lamb grilled over an open flame (asador).
Some of the best food I had in Spain was from asadora, so I wanted to build that component into the menu in a significant way. Wood-grilled meat is just inherently sexy.
In the Basque region and in Rias Biaxas, they have incredible seafood which is cooked in a number of ways and is a perfect pairing to the Albarino, Verdejo and Xacoli wines that come from those areas.
Also I purchased a "plancha" made by Jade, custom made for Spanish cuisine. It is a high temp fancy griddle that cooks seafood and meats perfectly.
Overall, my food concept came from memories/experiences of my travels, yet I was always seeking for Spanish food that features products I can get in SLC."
Here's a sample menu–expect it to change a lot.
Ensalada Espinach $4
Bloomsdale spinach, pine nuts, golden raisin
Jamon Iberico $8
Toasted Almonds $3
Sea salt, espelette pepper
House olives, citrus peel, bay leaf
Charcuterie Plate $12
Artisan and house made selection, pickled vegetables,
Cheese Plate $12
Selection of Spanish and local cheeses, membrillo,
fruit, house bread
Tosta Setas $5
Marinated mushrooms, local chevre, smoked pine nuts
Chilled Oregon shrimp, avocado tosta, pickled cucumber
Anchovy, piperade, local chevre, sherry
Marinated Tuna $8
Tuna, local egg, aioli, house pickle
Deviled Egg $4
Clifford Farms egg, caper berry, paprika
Tortilla Espanola $5
Local eggs, potatoes, romesco sauce
Asparagus de Asador $4
Serrano ham, salsa verde, poached egg
Bacalao Croquetas $5
Citrus aioli, shaved fennel, orange
Lamb meatball, tomato sauce, manchego
Pulpo de Asador $7
Squid, chorizo, local potato, soffrito broth
Spanish flatbread, fresh cow’s milk cheese, grilled scallions, romesco vinaigrette
Fritura Mixta $12
Mixed fry of sardines, artichoke, asparagus, calamari, garlic aioli & mojo verde
Chorizo, cava, grilled lemon
Brussel Sprouts $5
House made bacon, sherry cream
Cauliflower a la plancha $5
Cracked olives, salsa verde
Pimentos de Padrons $5
Sea salt, grilled lemon
Papas Bravas $4
Local potatoes, garlic aioli
Sopa de Morocco $5
Sweet potato, almond, ginger crumble,
Lamb de Asador $8
Cumin, citrus yogurt, glazed shallot
Slate Grilled Tuna Belly $8
Avocado, citrus, pickled piquillo peppers
Pulpo a la plancha $15
Marcona almonds, arugula, Jerez vinegar
Carne de Asador $22
Bavette steak, salbitxada sauce, potatoes, olive braised greens
Blood sausage, farro, mushrooms
Lemon-Saffron Linguini $16
Clams, arugula, shaved bottarga
Local pork chop, chimichurri, shell beans
Harissa Chicken Tagine $16
Dried cherry couscous
Spanish Mackerel a la Plancha $18
Piquillo vinaigrette, white asparagus
Finca Paella $19
Chorizo, clams, chicken, shrimp, squid
Hake, salsa verde, lemon, potatoes
Toasted noodles, squid ink, fish, chorizo