Event

Hecho En México Wine Dinner

HECHO EN MÉXICO
Tuesday, March 10th at the Patio on Goldfinch
Five-Courses of Méxican Cuisine with MéxicanWines to Complement

****Feauturing winemakers Jorge Maciel of Cava Maciel and Ray Magnussen of Lechuza

$75 plus tax & tip. Family style seating. No substitutions.
Your ticket purchased today is for the Event & Tax only.
Any tip that you might like to leave for the service staff may be done so at the event.

Bienvenidos Spritzer at 5:30
Dinner at 6:00

* PRIMERO

CAMARON VERACRUZANO
heirloom tomato, roasted corn, castelvetrano olive, queso fresco & cilantro, kalamata olive vinaigrette
****2012 CHARDONNAY, CAVA MACIEL, "VINO DE LUNA", VALLE DE GUADALUPE, BAJA CALIFORNIA
an elegantly feminine chard. pretty fruit that speaks to the complete lack of oak. si señorita.

* SEGUNDO

CONSOMÉ DE MARISCOS SINALOENSE
stir fry vegetables, pimento rojo, hominy & piquillo peppers
****2013 CHARDONNAY, LECHUZA, VALLE DE GUADALUPE, BAJA CALIFORNIA
complex crisp yet velvety attack of just ripe peach & almond. balanced with a long finish.

* TERCERO

MOLE POBLANO
chicken, rice, radish & onion
****2011 MERLOT, CAVA MACIEL, "VIA LÁCTEA", VALLE DE GUADALUPE, BAJA CALIFORNIA
super bright fruit slaps you in the face on the first sip. juicy but not a blown out juice bomb.

* CUARTO

COCHINITA PIBIL YUCATECA
pork marinated in achiote roasted in banana leaves, cilantro & pickled red onion
****2011 VINO TINTO, LECHUZA, "AMANTES", VALLE DE GUADALUPE, BAJA CALIFORNIA
super dry. kind of a nice combo of juice, tannins & spiciness. elegantly drinkable.

* POSTRE

JERICALLA DE JALISCO
a cross between flan & crème brûlée, warm buñuelo