Latigo Dinner Club 11-9-24
Yak pâte with raspberry, long pepper reduction
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Black Cod with saffron consommé and tomato concasse
Forge Cellars Breakneck Creek – Reisling – Seneca Lake, New York
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Smoked Culver duck breast with pickled carrots and a curry hollandaise
Antiquum Farms Aurosa Rosé – Pinot Gris – Willamette Valley, Oregon
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4-H Lamb Raviolo with spinach and feta puree and a balsamic gastrique
Frog’s Leap Flycatcher – Zinfandel, Petit Sirah, Merlot, Syrah – California
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Yak ribeye filet with maple and fenugreek roasted butternut squash, asparagus and basil puree, and crispy sweet potato threads
BR Cohn Black Label – Cabernet Sauvignon – Sonoma, California
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Mezcal, lime granita
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Rhubarb pannacotta with a whisky and pear compote, salted caramel ice cream, and brown butter crumble
Dr. Pauly-Bergweiler Noble House Eiswein – Reisling – Mosel, Germany
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