The Menu for the February Valentine's Dinner Club nights was as follows...
Amuse Bouche: Carbonated grape with a cucumber, mint salad and lemon olive oil
First course: Trio of tartares: yellowfin tuna (uncooked) on pita with a yuzu and sauternes reduction, beef strip loin (cooked) on house-made brioche with a basil and Dijon aioli, and lamb tenderloin (cooked) on house-made sourdough with a sesame and balsamic vinaigrette
Pairing: Friexenet, Cordon Negro Cava, Spain
Second course: Aspen fire-roasted, butternut squash bisque with fried spaghetti squash, herb oil, balsamic gastrique, and house-made grissini
Pairing: Hibernation English Old Ale by Great Divide, Denver, Colorado
Third course: Durham Ranch, Wagyu beef sirloin (Mishima 8+) seared over an aspen fire with sweet potato threads
Durham Ranch Squab cooked sous vide with an oloroso hollandaise and toasted walnuts
Both choices served with a fire-roasted parsnip and oat puree and aspen fire seared asparagus with sea salt and olive oil
Pairing: Duckhorn Vineyards, Goldeneye, Pinot Noir, Anderson Valley, CA
Pairing: Marques de Murrieta, “Capellania”, Viura, Rioja, Spain 2014
Palate cleanser: House-made champagne sorbet and dark chocolate truffle
Dessert: Dark chocolate soufflé, House-made passion fruit gelato, Lattice of Callebaut “Ruby Couverture”
Pairing: Cooper and Thief, Bourbon barrel-aged red wine, Lodi, CA
Please feel free to share photos of your food and fun this evening via social media. Go ahead and use the hashtags #ilovelatigo and #latigodinnerclub to let us @latigoranch know that you had a good time! Thanks!
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