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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
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