Savor de Legumbres Dinner
A Celebration of Earth's Bounty
Our year-round commitment to local produce means following the rhythms of the seasons, both on the farm and in the kitchen. Cool season crops like root vegetables and hearty greens help keep our hoop house – and stomachs – full when the temperatures drop. Our culinary team, led by Head Chef Christopher Bethoney, leans heavily on these seasonal vegetables, as well as crops harvested in the summer and fall that have been carefully preserved to maintain, and in many cases augment their fresh flavor. This evening’s vegetarian menu will be thoughtfully paired with beverages selected by our Director of Wine and Spirits, Dylan Storment, to reflect the alchemy of preservation and fermentation.
Join us early at 5 PM for a cocktail reception, with dinner to begin at 6 PM.
$185 per person + tax and service
We kindly ask that you notify us of all dietary restrictions for all guests included in your party when booking your reservation.
At the conclusion of an incredible dining experience, there’s nothing better than a leisurely stroll across the farm to your home for the night in one of our luxurious guest rooms. Complete your evening with a stay at the Inn and enjoy 15% off our best room rate, available exclusively for guests joining the Savor de Legumbres Dinner, on the night of the dinner. Give our reservations team a call at 505-344-9297 x 1023, have your dinner reservation confirmation number ready and request our Seat, Sip, Stay rates. Please note, you must call and mention this promotion when booking to receive the discounted rate as discount may not be applied at check out. May not be combined with any other offers.
Savor de Legumbres Menu
First Course
LEEK AND CAULIFLOWER PUREE SOUP
with toasted pecan olive oil
Pierre Peters Cuvée de Réserve Brut
Second Course
TAMAL DUO
with pinon salsa
R. Lopez de Heredia Viña Cubillo Crianza
Third Course
CELERY ROOT "EGG" BRAISED IN WHEY AND DUSTED WITH VEGETABLE CHARCOAL
with crispy potatoes, herb salad, and beet gastrique
Radikon “RS18”
Fourth Course
TORTA DE HUEVO
with red mole, frijoles duchesse, and roasted scarlet turnips
Catherine et Pierre Breton “Nuits d’Ivresse”
Dessert
SWEET POTATO CUSTARD
with candied sweet potato, bay leaf ice cream and Tibetan Purple Barley puff pastry
Sheenan “Fiona”
Location
La Quinta Cultural Center
Please park on the south side of the property, following the signs to the La Quinta portal.
Reserve Your Space
No dates currently scheduled for this event.
