Four Course Meal & Tequila Pairing

FIRST COURSE

Pork Wing in Salsa - braised pork wing slow roasted in traditional mole accompanied with sauteed julienne vegetables and fried Tabasco onions.

SECOND COURSE

Ahi Tuna Salad - pan seared blackened ahi tuna on a bed of fresh marinated cucumbers and topped with mango salsa with avocado butter, pink grapefruit and achoite glaze for dipping.

Chimayo - Sauza reposado, fresh apple juice, cassis liquor shaken and served up

THIRD COURSE

Tortilla Soup - a cup of rich chicken broth with sugarcane-marinated chicken, tomato, roasted pablanos, avocado and crispy tortilla strips.

Vampiro - Sauza anejo, sangrita, fresh lime juice, dashes of tabasco served on the rocks with a salted rim.

FORTH COURSE

Tenderloin and shrimp - grilled tenderloin on a bed of red chile demi with jumbo gulf shrimp scampi, garlic mashed potatoes and fresh steamed asparagus.

Nectar de Agave - Sauza platinum, pure agave nectar, fresh squeezed lime juice shaken and poured over crushed ice.

FIFTH COURSE

Tres leche - a Mexican favorite topped with Baily’s Irish cream and fresh sliced strawberries.

RJ café - Sauza reposado, kalua, and liquor 43 blended with fresh coffee topped with whipped cream and white chocolate shavings

Executive chef Ronald Von Hatton