Latigo Dinner Club 12-10-2021
After a fantastic complimentary cocktail that had everyone's mouth watering, Spencer served...
Amuse Bouche: Egg yolk croquette with rosemary oil and shaved parmesan
First course: House made burrata filled with truffle foam, prosciutto, aspen fire roasted heirloom tomatoes, basil oil, and olive oil toasted sourdough
Pairing: Luna Nuda, Pinot Grigio, Trentino-Alto-Adige, Italy 2018
Second course: 
Sous vide eggplant seared on an aspen fire, with a brown butter hollandaise, roasted red pepper polenta, pickled watermelon radish, and sweet potato threads
Pairing: Darioush Signature Series, Viognier Napa Valley, CA
Third course:
Yak pâté en croûte with a Dijon cream sauce, butternut squash puree, and sous vide beets, carrots, and parsnips
Or
KVAROY Norwegian salmon with a smoked apple and rosemary beurre blanc, celery root puree, and sous vide carrots, parsnips, and fennel
Pairing: Delas Frères, Haute Pierre, Grenache, Châteauneuf-du-Pape, France 2017
Or
Pairing: Chateau d’ Berne Inspiration Rose, Grenache, Cinsault, Syrah Côtes de Provence, France 2017
Palate cleanser:
Earl Gray panna cotta with Lagavulin 16yr Scotch
Dessert: Dark chocolate mousse cake with cigar smoke infused mousse, blackberry, molasses, cardamom gelato, chocolate and black pepper air
Pairing: Graham's 10-year Tawney Port
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