Flavors of Oaxaca 3.14.15


 Flavors of Oaxaca 3.14.15


Chef Claudia crafted another wonderful supper inspired by a custom wedding menu that was created for 2 Dine 4 clients. The newly engaged couple joined Supper Friends to taste test their menu and receive the input of the other guest. The visual highlight was the chili relleno, fried and covered in a rich walnut cream sauce and finished with a bright splash of pomegranate seeds.







Hors d’oeuvres

Snapper Ceviche
tostada, mezcal, chia seeds

Lamb Sopecitas
black beans, avocado, crema fresca

Mushroom & Eggplant Tamale
salsa verde, queso fresco (V) (GF) 


roasted poblanos, tomato, roasted corn, red onion, toasted pepitas, queso cotija, citrus vinaigrette (V) (GF)

2012 Riesling Barth René, Alsace, France


Tortilla-Crusted Chicken
salsa ranchera, avocado, lime-cilantro grilled vegetables
Chile Relleno
picadillo, walnut-cream sauce, pomegranate seeds (V) (GF)

 2012 Sauvignon Blanc Brocard St. Bris, Burgundy, France


Slow Roasted Beef Short Ribs
mole coloradito, toasted sesame seeds, Mexican rice, black beans refried (GF)
Wild Mushrooms with Rice
mole coloradito, toasted sesame seeds, black beans refried (V) (GF)

2012 Zinfandel HRW, Napa Valley, CA, USA


Choco Flan
handmade cajeta, fresh berries

2013 Moscato d’Asti Elio Perrone, Italy