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Lon’s at the Hermosa Inn Welcomes Eric & Gayle Glomski of Page Spring Cellars reception
2017 La Flora Rosa, Rosé
asparagus & citrus
Bob McClendon’s asparagus & citrus, Arizona micro greens Crow’s Dairy feta, Green Valley pecans, blood orange vinaigrette
2018 New Mexico Vineyards, Ugni Blanc Barrel Sample
house Mangalitsa prosciutto Medjool dates, wild arugula
2017 Colibri Vineyards, Cinsault
Hayden Mills semolina Roman semolina gnocchi, Blue Sky duck egg, guanciale green tomato chutney, Pecorino “Phoenician”
2014 Colibri Vineyard, CDP
pecan grilled Rovey Dairy beef striploin creamed local mushrooms, red potatoes, charred I’toi onion chimichurri
2015 House Mountain Vineyards, Teroldego
semolina cake blood orange curd, whipped goat cheese panna cotta, blood orange
Page Springs Cellars, Cochise County Brandy & Blood Orange Cocktail
executive chef – Jeremy Pacheco chef de cuisine – Dwain Kalup sous chefs – Phil Palombi & Chris Gillespie