Supper Club with Chef Carlos Raba of Clavel

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Inspired by you, we have brought back our Supper Club Series. We invite you to join us in our Winecellar for a carefully curated five-course wine dinner created by Chef Carlos Raba of Clavel (Baltimore). Each course will be paired with one of the world class wines from our Landmark Series. Chef Raba and James and Phin from Boordy are currently tasting for the wine pairings.

Tostada San Miguel
Fluke flounder cured in habanero leche de tigre with camote aioli, popped dried corn, red onion, and cilantro on a fresh tostada.
Dairy-free / Gluten-free

Beet Salad
Beets, apples, tomatillo, pumpkin seeds, goat cheese, spinach, and arugula with beet vinaigrette and beet dressing.
Gluten-free

Pulpo and Chips
Octopus with Kalamata olive mayonnaise, Kalamata olives, and potato chips.
Dairy-free & GF

Tamal de Pollo en Mole Negro
Nixtamalized heirloom maíz bolita and lard tamal filled with chicken and huitlacoche, topped with rich mole negro made with charred ingredients.
Contains lard / Gluten-free

Flan
Mexican flan.
Contains milk and eggs