Day 2 Flashcards
Warmed goat cheese
Goat cheese Salted peanuts Chipotle-Piloncillo syrup (piloncillo: unrefined sugar; cane syrup boiled until dark brown) Cilantro Tostadas
Grilled corn elote
Corn on the cob Melted butter Creamy chipotle sauce Guajillo chiles Cotixa cheese Green onions
Coconut calamari
Strips of calamari steak Panko Coconut Sesame seeds Ground dried orange peel Spicy lime dipping sauce
Garnished with orange, lime wedges, cilantro
Spicy lime dipping sauce
Minced habanero Lemon and lime juice Sambal sauce Garlic Shallots Mayo
Peel and eat shrimp “cucarachas”
Shrimp w/ head and shells on Olive oil Salt Grated cotixa cheese Scallions Served with whole chiles de arbol and lemon wedges
Chorizo and Mushroom con queso
Cotixa Jack Menonito Pork chorizo Mixed mushrooms (shiitake, crimini, oyster) Garlic Epazote Topped with Serrano slivers and scallions Served with warm corn tortillas
Epazote
An herb that has the slight taste of mint and oregano, widely used in Mexican cooking
Sweet corn and crab soup
House made lobster stock Lump of buttered crab meat Slice of toasted telera bread Fresh corn Roasted poblano chiles Onion Garlic Red bell pepper Potato Heavy cream
Tortilla soup with chicken, lime, and epazote
Chicken broth from scratch Epazote Tomato Tomatillo Chicken meat Melted cheese (jack and menonito) Carrot Lime slice Chipotle Fried tortilla chips Garnished with diced avocado, onion, and cilantro Pinch of mild ground chile
House margarita
House made sour mix of freshly squeezed juices and other secret ingredients
Agavales blanco tequila
Splash of patron citronge and O.J.
Garnished w. Lime
House skinny margarita
Agavales blanco tequila
Fresh lime juice
Agave nectar
Soda water
Cadillac margarita
Partisan Blanco
SOL sour mix
Orange juice
Topped with floater of Grand Marnier
Organic slim margarita
Case Noble certified organic blanco
Fresh lime juice
Agave nectar
Soda
SOL grande casa noble single barrel margarita
Grande only (plus shaker) (3oz tequila pour) House or skinny style
Grande clase azul margarita
Grande only plus shaker (3oz tequila pour) Clase azul reposado (usually 18 a shot) Cointreau Agave nectar Fresh lime juice
Margarita sizes
Regular 12oz (2oz tequila pour) Grande 16oz pint (2 1/2 oz tequila pour)
Michael David “7 Heavenly Chards”
Lodi
Nose dominated by mango, pineapple, and vanilla
Creamy and balanced with nice acidity
Flavor profile is a light lime and a touch of butter and oak
Pairs well with chorizo mushroom queso & beet and watermelon salad
Bernardus Chardonnay
Monterey county
Aromas of peach, tropical fruits, vanilla, and subtle toasty oak
Rich, full bodied, flavor of fig, baked apple, and mineral notes.
Soft, smooth texture
Crisp acidity
Pair with richer dish ( warmed goat cheese)
Mannequin by Orin Smith White Blend
Napa Valley
Blend of Chardonnay, Viognier Semillon, Muscat, and Marsanne
Notes of honeysuckle, pear, orange peel, green apple, roasted fig, and a touch of French oak
Ripe, round, and exotic
Melon, fresh pineapple, and citrus flavors
Nice acidity
Meomi Pinot Noir by Belle Glos
Santa Barbara, Sonoma, and Monterey counties
Meomi means “coast” in the language of the native Wappo and Yuki tribes
Fruit sourced from 3 counties and when married together the wine becomes a vibrant, food friendly blend
Aromas of cola, blackberries, and a sweet cedar note
Flavors of bright cherry and cola undertones with vanilla and leather
Supple tannins, long finish
Pairs well with cucarachas
Bernardus Pinot Noir
Monterey County
Nose of brambles and wild berries
Intense, full bodied
Flavors of black cherry and spice
Pairs with beet salad
Belle Glos ‘Los Alturus’ Pinot Noir
Monterey County
Aromatic mix of sun baked blackberry, bright cranberry, ripe plum, black licorice and hints of candy apple.
Red and black fruits on the palate; blackberries, raspberries, and warm cherry pie filling, hints of dark chocolate. Cedar oak and vanilla undertones
Rich, silky, firm acidity, explosive layers of ripe fruit
Pairs with goat cheese, rich dishes, red meat
