Día de la Raza

Menu

• Hors d'Oeuvre
  • Crispy Native Oyster Tacos with Savoy Cabbage–Jalapeño Slaw, Baja Mayonnaise, Cilantro, and Lime
  • Snapper–Scallop Ceviche Tostadas with Tomatillo–Serrano Salsa, Avocado, and Pickled Red Grapes
  • Lamb Neck Barbacoa Sopes with Slow-Roasted Figs and Cotija Cheese
  • Pork Confit Carnitas Tostadas with Honeycrisp Apple Slaw, Date Marmelada, and Toasted Hazelnut Salsa
  • HERRERO CEREZO ALTOS DE SAN ISIDRO TORRONTÉS 2011
• Dinner
  • The Painted Burro Romaine Salad > Baby Romaine with Avocado Dressing, Tomatillo–Agave Vinaigrette, Anchovy Cemita, and Spiced Pepitas
  • BODEGAS ÁNGEL RODRÍGUEZ VIDAL MARTÍNSANCHO VERDEJO 2011
  • Seafood Veracruzana > Razor Clams, Littleneck Clams, Gulf Shrimp, Scallops, and Snapper with Spicy Citrus–Tomato Salsa, Roasted Poblano Arroz con Leche, and Cilantro
  • BODEGAS PALACIO GLORIOSO RIOJA RESERVA 2006
  • Duck Leg Cazuela with Oaxaca Grits, Fall Vegetables, Brussels Sprouts, Chicharrones, and Smoked Morita Chile Salsa
  • ERRAZURIZ SINGLE VINEYARD CARMENÈRE 2009
  • Avocado Leaf–Roasted Short Ribs with Spiced Red Kuri Squash, Masa Dumplings, Heirloom Kale con Plátanos, Cotija Cheese, and Red Wine–Cola Mole
  • ERNESTO CATENA SIESTA EN EL TAHUANTINSUYU MALBEC 2009
  • Tres Dulces > Chipotle–Chocolate Mousse with Housemade Fluff and Chile Pepper Meringue; Pumpkin Flan with Cranberry Marmelada; and Tres Leches Cake with Candied Roasted Squash and Cinnamon Crema
  • TORRES FLORALIS MOSCATEL ORO NV