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

Or

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

Or

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. 

Dessert:                  

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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