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Latigo Dinner Club: 02-26-2022
Amuse Bouche: Colorado chevre croquette with orange blossom honey
First course: House made stout bagel with smoked Idaho red trout rilletes, shallot and carraway relish, tomato fluid gel, rosemary crème fraiche with lemon oil![](/Portals/0/022722Dinner%20Club_14.jpg)
Pairing: Bodega Santa Julia Blanc de Blanc- Chardonnay-Mendoza, Argentina
Second course: House made yak sausage smoked with aspen wood, braised beans, and pickled root vegetables
Pairing: Fortress Knight’s Valley, Cabernet Sauvignon -Knight’s Valley, CA
Third course: Sous Vide medallion of Nilgai antelope with a balsamic gastrique
Or![](/Portals/0/022722Dinner%20Club_19.jpg)
Chilean sea bass with a fino beurre blanc
Both options accompanied by saffron polenta and a spinach puree
Pairing: Errazuriz, Max Reserva, Carménère -Valle del Aconcagua, Chile
Or
Pairing: Royal Tokaji, The Oddity, Dry Furmint- Northern Hungary
Palate cleanser: Grasshopper mousse, with house made crème de cacao and cacao nibs![](/Portals/0/022722Dinner%20Club_31.jpg)
Dessert: Hazelnut and date bombe with saffron gelato, cinnamon crème mousseline, and phyllo
Pairing: Dr. Pauly-Bergweiler, Noble House Eiswein -Mosel, Germany
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