Winter Harvest Dinner - Page Springs Cellars


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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