Chef Roman Ventura - Oaxaca Menu, Thu Nov 16th, 7-9PM

Oaxaca: 5-Course Tasting Menu

5-course Tasting Menu by Chef Roman with wine, sake and mezcal pairing from Casita & Garden

Oaxacan cuisine, renowned worldwide, is a rich tapestry of flavors from Southern Mexico. After visiting the region again this year, I continue to be inspired by the city and the food. The food culture is a vibrant blend of indigenous traditions and Spanish influences. Experience mole, street food like tlayadas, herbs like hoja santa and of course, Mezcal, please join me on this tasting menu adventure highlighting some of the best ingredients the region has to offer.

Amuse Bouche - Molete

A corn pastry stuffed with squash blossoms and Oaxacan cheese, topped with an epazote pesto.

First Course - Sopa de Chileatole Rojo

A chicken based soup with Mexican chili, chocoyotes con queso (cheese dumplings), sauteed corn kernels topped with a huitlacoche foam.

Second Course - Tlayuda

Originating in Oaxaca, this “giant” tortilla is topped with black beans, artisanal chorizo, strips of Oaxacan cheese, avocado coulis, cherry tomatoes, and pickled sweet and sour onions.

Third Course - Heirloom Tomato, Beet and Mint Salad

Heirloom tomatoes dressed in a rosemary and ginger vinaigrette, topped with pine nuts, orange slices, goat cheese, mint, and fennel leaves. Accented with a baked beet puree.

Fourth Course - Mahi Mahi Coloradito

Baked mahi mahi, topped with a honey and limon arugula salad, and served on a red mole. Accompanied by sauteed baby corn and zucchini.

Intermezzo - Oaxacan Delight

A mezcal sorbet accented with cucumber, pipicha, honey-agave and limon.

Fifth Course - Chocolate Mezcal Crepe

An Oaxacan chocolate crepe, sauteed in orange and mezcal sauce, topped with a sour cream ice cream and accented with vanilla essence and white truffle oil. Accompanied by fresh red berries.

limited seatings

(tips not included in the cost)