Guests are invited to experience a meticulously curated five-course menu, beginning with a wood-fired octopus salad. The dinner continues with Top Knot Farms’ local duck breast, house-cured pork tenderloin, and a dark cocoa and Oaxaca chile-rubbed grass-fed strip loin, finishing with a decadent churromisu accompanied by poached pear. A vegetarian option features a gigante bean salad, sweet potato with lacto-fermented wild mushrooms, and Oaxaca chile-rubbed cauliflower. Each dish celebrates Mexican flavors with ingredients such as chipotle cherry gastrique, pipián verde, and Mexican oregano-infused oil.
The chef and winemaker have collaborated closely to ensure each course harmonizes with its paired wine. The smoky paprika citronette and roasted vegetables of the wood-fired octopus salad complement the crisp, fruity notes of Cava Maciel Rosé. The duck breast, accompanied by chipotle cherry gastrique and blue corn masa cake, is enhanced by the bold Cava Maciel Malbec. The house-cured pork tenderloin with Jamaica reduction pairs beautifully with the earthy Cava Maciel Via Láctea, while the cocoa and chile-rubbed strip loin aligns perfectly with the robust profile of Parvada Cardenal. The dessert, churromisu with espresso-soaked churros and olive oil topping, echoes the complexity of Terra Madi Blanc de Noirs, bringing the evening to a refined close.
