Latigo Dinner Club 3-12-2021

 

Amuse Bouche: Mushroom “cappuccino” 

 

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First course:                     

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Carpaccio of grass-fed, Gold Creek Ranch beef or Bordeaux poached red beets with pickled carrots, smoked pecans, and an aiöli made with house fermented malt vinegar

Pairing: Ramos Pinto Duas Quintas- Red Blend, Portugal- $6

 

 

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Second course:    

Loch Duart salmon pâte-en-croute, parsnip purée, and a tomato and sherry gastrique

Pairing: Max Ferdinand Richter Estate- Riesling, Germany- $8

 

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Third course:       

Pork shoulder confit, cooked sous vide for 24 hours with beurre rouge

Or

Chicken suprême, cooked sous vide with an aspen wood smoked saffron, garlic hollandaise

Both choices served with a barley, stout, and mushroom pilaf and sous vide asparagus

Pairing: Rioja Marqués de Murrieta Reserva- Rioja, Spain- $9

Or

Pairing:  Royal Tokaji, The Oddity- Dry Furmint, Hungary- $9

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Palate cleanser:

Lemon curd pavlova

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Dessert: 

Brioche bomboloni filled with Tahitian vanilla pastry cream

Spiced blackberry gelato

Espresso, cardamom sabayon

Brown sugar shortbread   

Pairing: Taylor Fladgate 10 yr. Tawny Port- $6

 

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