Latigo Dinner Club 10-18-2019

 

Amuse Bouche:

Fruition Farms sheep milk ricotta and Porter’s Orchard honeycomb on house-made brioche with a seared lemon, coriander vinaigrette

 

First course:                     

Aspen fire-roasted carrots with a spiced balsamic and maple glaze, coffee spiked sweet potato puree, and hazelnut praline

Pairing: The Rare Wine Co. Historic Series Madeira, Charleston Sercial-$5

 

Second course:    

Sous vide braised, Koberstein Ranch short rib, house-made gnocchi, beef bone consommé, shaved root vegetables, and house-made whole-wheat artisan bread

Pairing: Avery Brewing Co., “The Reverend”, Boulder, Colorado-$5

 

Third course:       

Pork belly and pork shoulder braised sous vide and seared over an aspen fire

Or

Ballotine of free-range, Colorado chicken, stuffed with spinach and house-made elk, wild boar andouille

Lemon risotto

Vegetable medley with brown butter and ginger

Pairing: Fowles Wines, Farm to Table Shiraz, Victoria, Australia-$8

Or

Pairing: Pavo Real, Valle de Guadalupe, Baja California Sur, Mexico-$6

 

Palate cleanser:

Pumpkin pie panna cotta with Grafton 2yr aged cheddar

 

Dessert:                  

Dark chocolate cheesecake

Dark chocolate crumble

House-made passion fruit gelato

Dark chocolate filled beignet

Pairing: Taylor Fladgate, 10 yr. Tawny Port, Douro, Portugal-Full Pour $6, Half Pour $3

 

 

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