Oct 28 – Nov 3, 2011

DIA DE LOS MUERTOS (DAY OF THE DEAD)

El Dia de los Muertos celebrates, with humor and love, the memories of loved ones who have gone before us. Despite its spooky name and eerie images, like sugar skulls and skeleton dolls, the Mexican Day of the Dead is a joyous glimpse into the doorway between the spiritual and physical worlds.

In the spirit of the season, we invite you to join us to toast and celebrate the departed souls who will follow the paths of marigold petals and incense to return and roam the earth.

Cocktail

La Pera
Herradura silver, pear nectar, triple sec & lime

First Courses

Ensalada con Higos y Naranja
marinated figs, orange suprêmes, toasted almonds, sherry–lemon vinaigrette

Tamales de Hongos y Huitlacoche
portabella–huitlacoche duxelle in steamed masa dumplings, roasted tomatillo salsa verde

Escabeche de Pato
citrus braised duck leg, marinated onions, olives, prunes

Second Courses

Costillettas en Mole Negro
slow roasted Snake River Farms pork short ribs, Oaxacan black mole, sweet potato mash

Abadejo con Manzana y Tequila
grilled wild cod, apple–tequila coulis, steamed blue potatoes

Dessert

Budin de Pan
banana–orange bread pudding, caramel, vanilla ice cream