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November Dinner Club - Recap!

November 18, 2019


Latigo Dinner Club 11-8-2019


Amuse Bouche:

Duck confit with house-made mustard ice cream and flatbread cracker


First course:                     

Aspen and burnt sage smoked salmon, alfalfa sprout salad with a champagne vinaigrette, orange segments, and toasted pumpkin seeds

Pairing: Infinite Monkey Theorem, Sparkling Wine, Colorado, USA-$5


Second course:    

Duck breast with a Pinot Noir reduction, dried fruit, and parsnip puree

Pairing: Ramos Pinto, Duas Quintas Blend, Douro, Portugal 2015-$6


Third course:       

Rocky Mountain elk strip steak with a blackberry, long pepper, cabernet gastrique


Seared diver scallops with a lemon, basil vinaigrette

Sous vide and fried potatoes with herbs de Provence

Spinach and brown butter puree with a classic spinach bake

Pairing: Marqués de Murrieta, Dalmau Blend, Logran͂o, Spain 2013-$25


Pairing: Matanzas Creek, Sauvignon Blanc, Sonoma County, CA 2017-$6.50


Palate cleanser:

Maple syrup granita with a spiced caramel disk


Then the lights went out, instructions were given, and the following dessert gently covered in bourbon and set on fire. 


Île flottante de feu:

Tahitian vanilla Swiss meringue toasted by lighting 

Apple compote

Lemon shortbread

Cardamom crème anglaise (used to douse the flames)

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

Full pour $16, Half pour $8


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November 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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