Latigo Dinner Club 01-08-2021

Amuse Bouche:

“Chop” of mint with lamb jelly

 

First course:                     

Cacio y pepe of squid ink spaghetti and long pepper, with wood fire seared grape tomatoes and fresh basil

Pairing: Antiquum Aurosa-Pinot Gris, Willamette Valley, $13/ $45

 

Second course:    

Aspen wood smoked, boneless quail with fried spaghetti squash, maple glazed pecans, dried fruit, First Snow goat cheese, and a coffee beurre blanc

Pairing: MAN Family Bosstok- Pinotage, Western Cape, South Africa 2017 $5/ $14

 

Third course:       

Bacon infused Berkshire pork tenderloin with a balsamic gastrique

Or

Sous vide Sablefish with house-fermented white wine vinegar

Both choices served with a steel cut oat risotto with a parmesan tuile and fire roasted golden beets, radishes, and cabbage with feta

Pairing: Marqués de Murrieta “Dalmau”-Blend, Logran͂o, Spain 2013, BTG $25

Or

Pairing:  Pavo Real, Valle de Guadelupe- Blend, Baja California Sur, Mexico 2015 $6/$20

 

Palate cleanser:

Shooter of Colorado peach puree with vanilla shortbread

 

 

Dessert:

Brioche

Vanilla meringue

Saffron custard

Riesling ice cream

Spiced caramel

Pistachio lace tuile

                       

Pairing: Chateau Laribotte- Sauternes; Bordeaux, France 2015 - $7

 

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