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Lon’s at the Hermosa Inn Welcomes Queen Creek Olive Mill & Carlson Creek Vineyards November 3, 2018
Local Harvest Salad baby gem lettuce, shaved vegetables, squash blossom, puffed purple barley Crow’s Dairy Quark “ranch” dressing, QCOM meyer lemon olive oil, fig balsamic vinegar
Carlson Creek Vineyard, Sauvignon Blanc 2014
Cellar Cured Mangalitsa Prosciutto smoked local apples, arugula, butter pecan chevre, white bourbon barrel aged balsamic
Carlson Creek Vineyard, Mouvedre 2014
Sheep’s Milk Agnolotti Pecorino Phoenician, Mangalitsa guanciale QCOM jalapeno olive oil “egg foam”
Carlson Creek Vineyard, “Rule of Three” 2013
Rovey Dairy Lamb Sonoran wheat berries, preserved lemon, roasted eggplant, braised fennel roasted tomato, Lamb jus, dark bourbon barrel aged balsamic, QCOM roasted garlic olive oil
Carlson Creek Vineyard, Sangiovese 2013
Date-Pecan Cake
goat milk panna cotta, sea salt, Zak’s chocolate QCOM chocolate olive oil
Carlson Creek Vineyard, “Sweet Adeline” Riesling 2015
executive chef – Jeremy Pacheco chef de cuisine – Dwain Kalup sous chefs – Phil Palombi & Chris Gillespie