The Menu for the January Dinner Club nights was as follows...
Amuse Bouche:
Tomato granita with olive oil and a potato glass chip
First course: 
Icelandic Wolf Fish with pickled golden beets, Yukon potatoes, onion and caraway cream, and hickory smoke; served with house-made Icelandic rye bread (Dökkt Rúgbrauð)
Pairing: Messina Hof, Father & Sons Cuvée, Riesling, Texas
Second course:
Pork crépinette with pommes puree and perigueux sauce, served with house-made, naturally fermented sourdough
Pairing: Fowles Wines, Farm to Table, Shiraz Victoria, Australia 2016
Third course: 
Rabbit leg confit with a brandy, Dijon cream sauce and bulgur risotto with mushrooms Or
Loch Duart Scottish Salmon with a ginger, Riesling, and Tabernash honey reduction and bulgur risotto with saffron and lemon
Both choices served with a pea and basil puree and house-made ciabatta.
Pairing: Carmel Road, Pinot Noir, Monterey, CA
Or
Pairing: Hogue, Riesling, Columbia Valley, WA
Palate cleanser:
House-made cardamom marshmallow and graham cracker, served on a block of local pine and a hand-forged steel spike.
Dessert:
Coffee crème caramel made with Lion Head Coffee Decaf (Granby, CO)
House-made blackberry gelato
House-made molasses gelato
Black pepper meringue
Caramel cage
Pairing: Merryvale Vineyards, Antigua, Muscat de Frontignan, Napa Valley, CA
For those of you who came, please, feel free to share photos of your food and fun this evening via social media. Go ahead and use the hashtags #ilovelatigo and #latigodinnerclub to let us @latigoranch know you’re having a good time! Thanks!
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