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First Course
Local Heirloom Tomato Salad with Paula’s Bocconcini,
Fried Avocado and Balsamic Gelée
Red and Yellow Beet Salad, Candied Walnuts and Goat Cheese Croquette; Mulderbosch Chenin Blanc, Stellenbosch 2008
Scallop and Pork Belly Carnitas with Sweet Potato Hash, Smoked Onion Confit and Plum Purée; Catena Chardonnay, Tupungato, Mendoza 2007
Extra Course – Central Market Coupon
Red Snapper in Thai-Red Curry Masa with Veracruzana Sauce and Caramelized Fingerling Banana; Van Duzer Estate Pinot Noir, Willamette Valley 2006
Second Course
48-Hour Braised Beef Cheek with Roasted Garlic Mashed Potatoes and Baby Squash
Hook and Ladder “The Tillerman” Red Blend, Russian River Valley 2006
Pan-Seared Salmon with Hoja Santa Pesto, Corn Griddle Cakes and Clay Pot Black Beans; Latour “Domaine Valmoissine” Pinot Noir, Coteaux du Verdon 2007
Wood-Fired Rotisserie Chicken with Wild Mushroom Tamale, Heirloom Tomatoes and Queso Fresco; Morgan “Cotes du Crows” Syrah -Grenache, Monterey 2007
Third Course
Mexican Chocolate Fondant with Fleur de Sel Caramel and Kahlúa Crema; Marenco Brachetto D’ Acqui “Pineto” Piedmonte DOCG 2008
Deep Ellum Goat’s Cheesecake with Thyme-Infused Cherries Jubilee
“Summer Pudding” Hibiscus Financier with Ginger-Lime Macerated Summer Berries and Marcona Almond Ice Cream; Lillypilly Noble Blend, New South Wales (Riverina) Australia 2006
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