Pequena Cena is a gastronomic love letter to our Mexican culture, history and cuisine. For one night each month guests will be invited to share in the rich tradition and heritage through food and drink. DeAnna uses her expert beverage knowledge to thoughtfully pair each course alongside Chef Erik’s many years of experience leading kitchens across the country and playing a vital role in the culinary industry by combining his Mexican culture with French culinary techniques to deliver memorable dining experiences for every guest. Each month enjoy culinary delights that bring communities together in joyous celebration, as we feature food and beverage stories told through the lens of deep-rooted history and heritage.
DIA DE MUERTOS MENU
1 Langostino Corn Bisque
honey & jalapeno cornbread
SANTOS BRUJOS Chardonnay | Valle de Guadalupe
02 Corn Sope
duck fat beans, house crema, heirloom caviar
MONTE XANIC rosé | Valle de Ojos Negros
03 Caballero Tamale
bone in short ribs, salsa negra, camote
VALLE SECO vino tinto | Valle Seco
04 Oxtail
cream corn, crispy chile parsnips
PAOLONI cab, merlot | Valle de Guadalupe
05 Pan De Muerto
chocolate de atole
WINDERLEA pinot noir | Willamette Valley