Join us on Thursday, November 15 at 6:00pm for this very special wine pairing dinner featuring Orin Swift wines. Four courses perfectly paired and expertly crafted by Executive Chef Marc Quiñones (menu below).
$125 per person, plus tax and gratuity
For reservations, please call (505) 923-9039. Reservation by phone only.
MENU from Executive Chef Marc Quiñones
Amuse Bouche ~ White Miso Caramel Apple Salad ~ Blank Stare Sauvignon Blanc, 2016
First Course ~ Lump Crab & Watercress Salad ~ vanilla bean whipped goat cheese, Chinese long bean, telicherry peppercorn, Maryland blue crab, béarnaise vinaigrette, fig “crouton” ~ Blank Stare Sauvignon Blanc, 2016
Second Course ~ Iberico Ribs ~ white bean ragout, cranberry barbeque, fried shallot ~ Slander Pinot Noir, 2016
Principle Course ~ Snake River Farms Kobe New York Strip ~ celeriac puree, hard herbs, cipollini onion, arugula, cabernet glace de viande ~ Mercury Head Cabernet Sauvignon, 2015
Dessert ~ Blackberry Angel Food Cake ~ tarragon tuille, 100 grand bar crumb, Godiva dark chocolate crème anglaise ~ “8 Years In The Desert” Zinfandel/Petit Syrah/Syrah Blend, 2017
From Winemaker David Swift Phinney...
"I would argue that Zinfandel may be the most difficult varietal to tame. But when you get it right it rewards you like no other. If winemaking is a series of challenges Zinfandel has them all in spades. So, in 2009 I took a break from Zinfandel and its challenges. It would end up being an eight-year break. Eight years in the desert. It was never if but when would we make Zinfandel again. That when is now. Today is a big day. I am reunited with the varietal that got me started in the wine business and created Orin Swift."