CULINARY DINNER MENU

 
March 12, 2016
at
Skyline Country Club
7:00 pm
 
 
HORS d’OEUVRES
 
1. Tostadas de Jaiba (Crab Tostadas)
2.  Alambre a la Mexicana (Mexican-Style Skewers)
3.  Huitlacoche Guisado (Stewed Corn Huitlacoche on a Tortilla)
by
Margarita Carrillo Arronte
served with
Dos Cabezas WineWorks 2014 “Meskoeli” white blend
 
 
SALAD
 Insalata di Arance (Sicilian Orange and Red Onion Salad)
by
Nancy Harmon Jenkins
Olio Verde Limone 2014 Sicilian Olive Oil
 by Gianfranco Becchina
donated by Manicaretti Importers
served with
Los Milics 2014 “Ita’s”Movedre  Rose
 
 
PASTA COURSE
Venison Ragu
By
Sara Jenkins
served with
Dos Cabezas WineWorks 2013 “Toscano” red blend
 
 
MAIN COURSE
Braised Lamb Shanks with Crisped Artichokes and Gremolata
by
Amelia Saltsman
with
Farro Risotto with Caramelized Onions and Madeira
by
Joanne Weir
served with
Dos Cabezas WineWorks 2012 “Aguileo” red blend
 
 
DESSERTS
Dark Chocolate Tart with Toasted Coconut Sorbet & Cocoa Nibs
Raspberry Strawberry Trifle with Vanilla Whipped Cream
by
Zoe Nathan
 
Menu Ingredients
by
SKYLINE COUNTRY CLUB
Prepared
by
Executive Chef Paul Cummings
Skyline Country Club
 
 
Wines
donated  by
Dos Cabezas WineWorks
Sonoita, Arizona