This year's menu!

Appetizer

Cruz Garcia Real Sangria

Charcuterie Board Paired with ~ Cruz Garcia Real Sangria

Salad Course

Smoked Chicken Frisee Salad

Smoked Chicken Frisee Salad with paprika smoked chicken breast atop blonde frisee, sweet pepper drops, spiced almonds, & shaved manchego cheese Paired with ~ Stem Cider hibiscus session apple cider

Intermezzo

Remise en Bouche

Sweet and Refreshing Sorbet Paired with ~ Truly Hard Seltzer

Entree

Butter Poached Black Cod

Butter Poached Black Cod lightly poached in seasoned butter, draped with saffron cream, angostino lobster atop charred fennel risotto and grilled asparagus Paired with ~ “Agua de Valencia” saffron infused Bombay Sapphire East Gin, meyer lemon and valencia orange sour, infused with green cardamom
Dessert

Burnt Orange Pestinos

Burnt Orange Pestinos flaky, fried pastry wrapped around a fluffy whipped custard made with carmelized orange, topped with a brandied honey syrup Paired with ~ “Cortés 43” Licor 43, chilled café solo, cream, ultra-fine mist of orange

BE A PART OF THIS YEARS EVENT

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