6:30 PM, August 29th, 2024
$85 ++/Person
Arrival time will be 6:30pm. Guests will check in at our Wine Cellar. Dinner will commence at 6:45pm in Renata’s Main Dining Room.
- Guests will be charged at the completion of their meal.
- Cancellation fee without 24 hour notice will be $50 per person.
- Free Valet Parking.
Menu
Diageo
Each course will be paired with a featured spirit,
more information to come
AMUSE
Salmon Mousse Coronet
Chorizo | Waffle Cone | Cucumber Basil “Caviar”
Created by Chef Manny Martinez
Orb of Eden
Labneh washed Tanqueray Ten – Chareau Aloe – Elderflower – Cucumber Basil Water – Agave
Crafted by Tara O’Connor
FIRST COURSE
Yellowtail Tiradito
Mango Aguachile | Cucumber | Apple | Strawberry | Jalapeño
Created by Chef Damon Biddix
Moonlight
George Dickel Rye Milk Punch – Lemongrass Ginger Cordial – Pandan – Lemon
Crafted by Janelle Benster
SECOND COURSE
Papa Relleña
Picadillo | Peanut Salsa | Pomegranate Strawberry Pico
Created by Chef Christian Zamudio-Nuñez
Butter Me Up
Brown Butter washed Ron Zacapa 23yr – Lemon Curd – Orgeat – Orange Liqueur – Lemon Brown Butter Crouton Truffle
Crafted by Alissa Branson
THIRD COURSE
Lamb Osso Bucco
Arroz Verde | Red Wine Chile Braise | Mexican Chocolate | Escabeche
Created by Chef Alonia Coburn
Soul on Fire
Chocolate Milk washed Union Uno Mezcal – Chili-Infused Cognac – Clarified Mandarin – Coriander – Salted Mole Bitters
Crafted by Tara O’Connor
FOURTH COURSE
Fruit of the Forrest
Chambord Cremeux | Chocolate | Berry Compote | Tequila Hibiscus Gelee
Created by Chef Nicholas Bennett
Cream & Sugar?
Don Julio Primavera – Coffee – White Chocolate Vanilla Cream – Cinnamon – Orange
Crafted by Symone Baker
*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
All credit card transactions will appear at an additional 25% of the base amount authorized until fully processed by the Arizona Biltmore.
Retail prices do not include taxes or a 1.929% Historic Preservation Fund charge. Learn more at ArizonaBiltmore.com/Preservation.