Latigo Dinner Club 11-13-2020

Our dinner club on November 13th was a fantastic success. We wanted to share some of that deliciousness with you, so have a look at the menu and courses we served!

Amuse Bouche:

Skewer of Tasmanian salmon and golden beet with horseradish crème frâiche and lemon

 

First course:                     

Prosciutto wrapped diver scallop with sweet potato mousse, caramelized onion jam, and aged balsamic vinegar

Pairing: Jose Maria da Fonseca Twin Vines-Vinho Verde Minho, Portugal NV
 

Second course: A portrait of Antiquum Vinyard, Junction City, OR        

Lamb rib-chop, Oregon hazelnut risotto, Oregon black truffle sabayon, celery root purée

Pairing: Antiquum Farm, Juel- Pinot Noir Willamette Valley 2018

 

Third course:       

Kurobuta Pork shank confit with a spiced butternut squash purée infused with aspen smoke

Or

Hawaiian Ono cooked over an aspen fire with a seared lemon vinaigrette and orzo with fresh basil

Both choices served with seared and roasted zucchini and yellow squash

Pairing: Ruffino Brunello di Montalcino-Sangiovese Tuscany, Italy 2013          

Or

Pairing: Matanzas Creek-Sauvignon Blanc Sonoma County, CA 2017

 

Palate cleanser:

Miniature lemon tart with fresh mint

 

Dessert:                  

Hazelnut cheesecake

Vanilla lace tuile

Balsamic gelato

Brown butter sugar cookie crumble

Pairing: Antigua by Merryvale Vineyards -Muscat de Frontignan Napa Valley, CA