The menu for the March Dinner Club night on the 13th was as follows...
Balsamic gelato and a parmesan tuile
Charcuterie and cheese plate with house-made, naturally fermented sourdough:
Elevation Meats Lonza, house-made mortadella, 48 hour sous vide beef tongue, Rocking W Sunset Cheddar, Jumpin’ Good Buffalo Peaks Goat Feta, Fruition Farms Shepheard’s Halo sheep cheese, and spiced, cold-brew coffee soda made with Lion Head Moonlit blend
Pairing: The Reverend by Avery Brewing Co. Belgian style quadruple $5
House made rosemary papardellle with wild mushrooms, pecorino foam, crispy sweet potato threads with black truffle infused olive oil, and a sage, butter sauce
Pairing: Famille Perrin Cotes du Rhone Village- Grenache/Syrah Blend $5
Two cuts of goat: roulade of neck, shoulder, or belly with garlic and oregano, and rib rack, bone in loin, or foreshank
Suprême of Jidori chicken cooked sous vide with a garlic and thyme aïoli
Chilean sea bass with a lemon and dill cream sauce
All choices served with a crispy polenta with sundried tomatoes and house-made basil pesto and a warm salad of zucchini and carrots
Pairing (with goat): Il Palagio When We Dance- Sangiovese Blend $8
Pairing (with chicken and bass): La Cappuccina San Bruzio- Garganega $8.5
Strawberry filled with Swiss meringue, balsamic walnut praline
Lemon curd tart
Hawaiian vanilla crème mousseline
House made raspberry ice cream with toasted pecans
Raspberry and rosemary fluid gel
Pairing: Chateau Laribotte- Sauternes Half pour $3.50 Full pour $7
Please feel free to share photos of your food and fun from this evening via social media. Go ahead and use the hashtags #ilovelatigo and #latigodinnerclub to let us @latigoranch know you’re having a good time! Thanks!
Don't forget to check Latigo Ranch on Facebook, Twitter, Pinterest, & Instagram!
<< Previous Post