Taste your way through the classic vintages and complex flavors of Spain's iconic wine region. Menu + pairings: $175 per person.
6:00pm: Cocktails and wine on the patio.
Meet your companions for the evening while enjoying a half hour of cocktails and pre-dinner bites on our covered patio, or relax with a drink by the fire pit.
6:30pm: Dinner is served.
The first of seven courses will begin at 5:30. Each course will highlight its wine pairing. Our chef and our sommelier will introduce and discuss each course and be available for conversation.
8:30pm: After dinner drinks.
Finish off the evening with a tasting of sherries, perfect for a digestif.
MENU
patio mixer appetizers
acme bread pinxtos, piquillo peppers, housemade bocquerones, cured egg yolk
marinated gigantes beans, herbs, housemade bocquerones, piquillo peppers, egg
blistered and spiced padron peppers with smoked sea salt,
pedro ximenez vinegar, and mustard flowers
jamon and manchego bocadillo with rosemary and spanish extra virgin olive oil
spanish cheese selection with seasonal fruit and membrio
courses
seared foie gras, white rioja caviar, couscous
white asparagus, jamon serrano, idizaiabal saffron cream, edamame purée
sea scallop seared with white rioja, garlic and butter, romesco sauce, manchego crisp
beef and pork albondiagas with romesco sauce and shaved black truffle
lamb tenderloin medallions with blackberry tempranillo glaze,
peruvian purple potatoes, pomegranate
tempranillo braised oxtail with smoked pimenton potato puree and salsa verde
dessert
apples in rioja and cardenal mendoza, honey ice cream
spanish style cheesecake with locally foraged blackberry syrup
show less
6:00pm: Cocktails and wine on the patio.
Meet your companions for the evening while enjoying a half hour of cocktails and pre-dinner bites on our covered patio, or relax with a drink by the fire pit.
6:30pm: Dinner is served.
The first of seven courses will begin at 5:30. Each course will highlight its wine pairing. Our chef and our sommelier will introduce and discuss each course and be available for conversation.
8:30pm: After dinner drinks.
Finish off the evening with a tasting of sherries, perfect for a digestif.
MENU
patio mixer appetizers
acme bread pinxtos, piquillo peppers, housemade bocquerones, cured egg yolk
marinated gigantes beans, herbs, housemade bocquerones, piquillo peppers, egg
blistered and spiced padron peppers with smoked sea salt,
pedro ximenez vinegar, and mustard flowers
jamon and manchego bocadillo with rosemary and spanish extra virgin olive oil
spanish cheese selection with seasonal fruit and membrio
courses
seared foie gras, white rioja caviar, couscous
white asparagus, jamon serrano, idizaiabal saffron cream, edamame purée
sea scallop seared with white rioja, garlic and butter, romesco sauce, manchego crisp
beef and pork albondiagas with romesco sauce and shaved black truffle
lamb tenderloin medallions with blackberry tempranillo glaze,
peruvian purple potatoes, pomegranate
tempranillo braised oxtail with smoked pimenton potato puree and salsa verde
dessert
apples in rioja and cardenal mendoza, honey ice cream
spanish style cheesecake with locally foraged blackberry syrup
Taste your way through the classic vintages and complex flavors of Spain's iconic wine region. Menu + pairings: $175 per person.
6:00pm: Cocktails and wine on the patio.
Meet your companions for the evening while enjoying a half hour of cocktails and pre-dinner bites on our covered patio, or relax with a drink by the fire pit.
6:30pm: Dinner is served.
The first of seven courses will begin at 5:30. Each course will highlight its wine pairing. Our chef and our sommelier will introduce and discuss each course and be available for conversation.
8:30pm: After dinner drinks.
Finish off the evening with a tasting of sherries, perfect for a digestif.
MENU
patio mixer appetizers
acme bread pinxtos, piquillo peppers, housemade bocquerones, cured egg yolk
marinated gigantes beans, herbs, housemade bocquerones, piquillo peppers, egg
blistered and spiced padron peppers with smoked sea salt,
pedro ximenez vinegar, and mustard flowers
jamon and manchego bocadillo with rosemary and spanish extra virgin olive oil
spanish cheese selection with seasonal fruit and membrio
courses
seared foie gras, white rioja caviar, couscous
white asparagus, jamon serrano, idizaiabal saffron cream, edamame purée
sea scallop seared with white rioja, garlic and butter, romesco sauce, manchego crisp
beef and pork albondiagas with romesco sauce and shaved black truffle
lamb tenderloin medallions with blackberry tempranillo glaze,
peruvian purple potatoes, pomegranate
tempranillo braised oxtail with smoked pimenton potato puree and salsa verde
dessert
apples in rioja and cardenal mendoza, honey ice cream
spanish style cheesecake with locally foraged blackberry syrup
read more
6:00pm: Cocktails and wine on the patio.
Meet your companions for the evening while enjoying a half hour of cocktails and pre-dinner bites on our covered patio, or relax with a drink by the fire pit.
6:30pm: Dinner is served.
The first of seven courses will begin at 5:30. Each course will highlight its wine pairing. Our chef and our sommelier will introduce and discuss each course and be available for conversation.
8:30pm: After dinner drinks.
Finish off the evening with a tasting of sherries, perfect for a digestif.
MENU
patio mixer appetizers
acme bread pinxtos, piquillo peppers, housemade bocquerones, cured egg yolk
marinated gigantes beans, herbs, housemade bocquerones, piquillo peppers, egg
blistered and spiced padron peppers with smoked sea salt,
pedro ximenez vinegar, and mustard flowers
jamon and manchego bocadillo with rosemary and spanish extra virgin olive oil
spanish cheese selection with seasonal fruit and membrio
courses
seared foie gras, white rioja caviar, couscous
white asparagus, jamon serrano, idizaiabal saffron cream, edamame purée
sea scallop seared with white rioja, garlic and butter, romesco sauce, manchego crisp
beef and pork albondiagas with romesco sauce and shaved black truffle
lamb tenderloin medallions with blackberry tempranillo glaze,
peruvian purple potatoes, pomegranate
tempranillo braised oxtail with smoked pimenton potato puree and salsa verde
dessert
apples in rioja and cardenal mendoza, honey ice cream
spanish style cheesecake with locally foraged blackberry syrup
show less
Date/Times:
3232 Scott Street, San Francisco, CA 94123
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