Hors d’Oeuvre
Duck Liver Crosti with Piquillo Salad and Mesquite Salt and Pepper
Hot Iron Melted Black Mesa Goat Cheese and Tomato Fundido
Flash-Fried Manchego and Chorizo with Mesquite Molasses
Miniature Salt Cod Cakes with Avocado-Tangerine Salad
Paired with Veuve Clicquot Ponsardin, Champagne Rosé NV
Dinner
Red, White, and Blue Osage Corn Posole with Pork Mole Roulade and Radish-Cilantro Salad
Paired with Kim Crawford Marlborough Sauvignon Blanc 2007
Local Beans and Fiore di Capra Goat Cheese with Mâche and Charred Tomato Vinaigrette
Paired with Jacob’s Creek Steingarten Riesling 2005
Jalapeño-Cheddar Biscuits with House-Churned Butter and Local Honey
Guajillo Chile-Poached Monkfish with Elote and Melted Fennel
Paired with Sanford Pinot Noir Barbara Country, 2006
Double Check Ranch Rib-Eye and Buffalo Short Rib Picadillo with Chives and Cilantro Gremolata
Paired with Two Hands, Gnarly Dudes Shiraz Barossa Valley, 2006
Valrhona Manjari Chocolate Cake with Wild Strawberry Syrup, Cinnamon Basil Sorbet, and Almond-Cocoa Nib Florentine. Paired with Campbells Rutherglen Muscat NV
Friandise: Chocolate-Coated Pecans with Cocoa Powder and Sea Salt
