Oct 22, 2024 06:30 pm
Location: Botanero Restaurant

Wine and Food Adventure

Cost: $140 - Tax and gratuity not included

Please join us on Tuesday, October 22 for a wine and food-filled adventure as Aurelio Cabestrero, from Grapes of Spain, and winemaker Isaac Fernandez lead guests through an exciting tasting tour of some of Spain's very best wines. The evening's selections represent favorites of Julio, wine curator and owner at Botanero.

Wines will be paired with a chef-prepared five course dinner.

Tickets are $140 per person and include all wines, five course dinner, applicable taxes, and gratuity. The evening kicks off at 6:30pm.

Wines will be available for purchase at special pricing during the event. For orders not able to be fulfilled on site, arrangements can be made for pickup or complimentary delivery.

With advance notice, we will make every effort to accommodate guests with dietary restrictions or preferences. Additionally, guests who wish to be seated with other guests who have purchased their tickets separately should email us by filling out the form at the bottom of this page.

Menu

ALMOND GOAT CHEESE MOUSSE

chef-prepared almond and goat cheese mousse, choux pastry bun, orange salt

Wine Pairing: BIUTIFUL CAVA BRUT

white peach, pear, hint of tangerine; silky and seamless on the palate; pit fruit flavors

CHILLED SEAFOOD SALAD

poached shrimp, octopus and mussels with green olive, sweety drop peppers, cucumber, red onion, sherry wine, extra virgin olive oil

Wine Pairing: EGEO VERDEJO 2021 | RUEDA

grassy aromatic blend that recalls top flight sauvignon blanc, scents of green apple

ORANGE-BRAISED QUAIL

braised quail in orange sauce, herbs, roasted scalloped potatoes

Wine Pairing: ACENTOR GARNACHA 2020 | RIOJA

nose of raspberries, orange peel, garrigue, stony soil, bonfire and pepper

ROASTED LAMB PICANHA

herb-roasted lamb top sirloin, roasted parsnip purée, rosemary lamb jus

Wine Pairing: FINCA LA MATA TEMPRANILLO 2022 | RIBERA DEL DUERO

deep, ripe and classy nose of black cherries, plums, cigar wrapper, raw cocoa, dark soil tones and smoky oak; full-bodied

MEAT AND SEAFOOD ESTOFADO

herb-seasoned beef, shrimp, chicken, andouille sausage and crab meat with celery, tomatoes, red and green bell pepper

Wine Pairing: ISAAC FERNANDEZ RESERVA 2019 | RIBERA DEL DUERO

bouquet of plums, red and black cherry, cigar wrapper, lovely spice framing of oak

BOOZY STRAWBERRY

fresh strawberry soaked in garnacha wine, tossed with sugar and served on a chocolate cup with chocolate ganache

Wine Pairing: BIUTIFUL BRUT ROSÉ | CAVA

tart orange, red berries, salty minerality, a touch

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