Cinco de Mayo Tequila Dinner Menu
Friday May 5, 2006 at 7:00 pm
Course I
Smoked Tomato and Ancho Veloute with Lime Pesto and Chayote
Cazadores Reposada
Course II
Lime Dusted Ahi Tuna with Daicon Sprouts, Red Oak and Meyer Lemon Vinaigrette
Herradura Hacienda del Cristero
Course III
Niman Ranch Cedar Smoked Pork Tenderloin Accompanied By Chipotle Pear Chutney and Sweet Potato Pierogies
Herradura Anejo
Course IV
Lime Butter Basted Opakapaka (Pink Snapper) with a Cilantro Risotto and
Citrus Baby Vegetables
Oro Azul Blanco & Chinaco Blanco
Course V
Mango Tomato Flan Parmesan Arregiano and 'Planeta' Extra Virgin Olive Oil
made with
Margaritaville Mango Tequila
Chef de Cuisine - Ethan Drake
Sous Chef - Jeff Yaniak
$75 All Inclusive (Includes Tax and Gratuity)"
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