MONTHLY TEQUILA DINNER
This 4-course menu highlights September's transitional harvest flavors—charred summer corn, sweet pomegranate, roasted earthy chilies, and braised meats—paired progressively from bright, unaged expressions to rich, aged tequilas.
Course 1: Welcome & Appetizer
Ahi Tuna Ceviche Tostada
Compressed watermelon, avocado puree, radish, cilantro, and line-caught tuna tossed in a cucumber-lime ponzu on a blue corn tostada.
Tequila Pairing: Pispireto Blanco (Unaged)
Profile: Crisp, citrus-forward, raw agave notes
with high mineral slate.
Course 2: Entrée First-Course
Charred Sweet Corn & Poblano Bisque
Late-summer roasted corn, roasted poblano chilies, cotija cream, and spiced pepita oil.
Tequila Pairing: Pispireto Reposado (Aged 6Months)
Profile: agave, hints of vanilla and caramel, and a subtle oak finish oak
Course 3: Main Entrée Dish:
Slow-Braised Short Rib in Ancho-Pomegranate Mole
Grass-fed beef short rib slow-braised with dark chilies and September pomegranates, served over sweet potato puree and roasted seasonal carrots.
Tequila Pairing: Pispireto Añejo (Aged 1 to 2 Years)
Profile: Rich amber hue, warm notes of dried fruit, toasted oak, dark chocolate, clove, and cinnamon.
Course 4: Dessert
Spiced Fig & Dark Chocolate Tart
Warm roasted fresh figs, chocolate ganache, sea salt, and cinnamon-spiced whipped cream.
Tequila Pairing: Pispireto Espresso Martini
Profile: Deep mahogany color, heavy notes of vanilla, toasted tobacco, charred wood, butterscotch, and subtle smoke.
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