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October Dinner Club - Recap!

November 11, 2019


Latigo Dinner Club 10-18-2019


Amuse Bouche:

Fruition Farms sheep milk ricotta and Porter’s Orchard honeycomb on house-made brioche with a seared lemon, coriander vinaigrette


First course:                     

Aspen fire-roasted carrots with a spiced balsamic and maple glaze, coffee spiked sweet potato puree, and hazelnut praline

Pairing: The Rare Wine Co. Historic Series Madeira, Charleston Sercial-$5


Second course:    

Sous vide braised, Koberstein Ranch short rib, house-made gnocchi, beef bone consommé, shaved root vegetables, and house-made whole-wheat artisan bread

Pairing: Avery Brewing Co., “The Reverend”, Boulder, Colorado-$5


Third course:       

Pork belly and pork shoulder braised sous vide and seared over an aspen fire


Ballotine of free-range, Colorado chicken, stuffed with spinach and house-made elk, wild boar andouille

Lemon risotto

Vegetable medley with brown butter and ginger

Pairing: Fowles Wines, Farm to Table Shiraz, Victoria, Australia-$8


Pairing: Pavo Real, Valle de Guadalupe, Baja California Sur, Mexico-$6


Palate cleanser:

Pumpkin pie panna cotta with Grafton 2yr aged cheddar



Dark chocolate cheesecake

Dark chocolate crumble

House-made passion fruit gelato

Dark chocolate filled beignet

Pairing: Taylor Fladgate, 10 yr. Tawny Port, Douro, Portugal-Full Pour $6, Half Pour $3



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October Dinner Club - Recap!

Sheryl M.

‘Thank you’ just seems so inadequate…It was honestly one of the best vacations I can remember.

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David & Judith F.

The horse riding was wonderful, the food excellent, the scenery breathtaking and your company very, very pleasant.

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Everything was top notch, and everyone was so friendly and helpful.

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Sue P.

We loved Latigo Ranch! It was our best vacation ever! Cabins were comfortable, food was scrumptious and the wranglers were wonderful.

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John & Jenni E.

This has been our second consecutive visit and again it has equaled all expectations.

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