Collaboration with Hecho en Dumbo

A Mexican Dinner with Six Alternating Courses

First Course

Carne Tártara y Chapulines con Tostada de Sal
Beef Tartare, Mexican Grasshoppers, Lime, Salted Cornmeal Tostada

Tres Vides; Leyenda Oaxaca, Lime , Bell Pepper, Chile Mecco

 

Second Course

Tamale de Patas de Rana, Salsa de Habanero Fermentada
Frog’s Leg Tamale, Fermented Habanero Sauce

Fillaboa Albariño, Rias Baíxas Galicia, Spain, 2014

 

Third Course

Pulpo a la Plancha con Salsa Romesco
Seared Octopus, Tomatillo and Chile Pulla Marmalade, Romesco Sauce

Desayuno de Campeones; Leyenda Puebla, Zerbenz Pine Liqueur, Lime, Cream, Egg White

 

Fourth Course

Longaniza Yucatán, Frijoles Borracho, Chicharrón
House Smoked Pork Sausage, Drunken Beans, Crispy Skin

Emilio Moro Ribera del Duero, Spain, 2013

 

Main  Course

Pato con Mole Chichilo
Pan-Seared Duck Breast, Oaxacan Mole Chichilo, White Rice and Herb Salad

Petunia; Leyenda Durango, Crème de Violette, Dolin Blanc, Lime

 

Dessert

Carlota de Hoja Santa
Mexican Icebox Cake, Root Beer Plant, Lime, Chocolate Cookies

Valdespino ‘Contrabandista’ Amontillado Medium Sherry, Spain

$125 plus tax and tip

Chefs and Sommeliers
Danny Mena, Luis Jimenez, Issel Campos,
Bruce Lefebvre, Joseph Erdely, Michael Fortino, Donaciano Betancourt