A Menu for a Summer in Paradise

& Lon’s at the Hermosa Inn
April 16, 2016
belon oyster
meyer lemon foam, Idaho caviar
JCB N o. 21 Crém ant de Bourgogne Brut
roasted Duncan farms baby vegetables
mesquite vinaigrette, black mesa ranch blue goat cheese
Bourgogne Chardonnay “Terres de Fam ille” 2013
whole roasted diver scallop
summer truffles, ramps, fiddlehead fern
Vougeot 1er Cru “Le Clos Blanc de Vougeot” 2013
smoked foie gras
porcini mushrooms, pickled cherries
Nuits-Saint-Georges 1er Cru “Clos de Thorey” 2012
local mangalitsa porchetta
polenta, fava beans, morels, wild lettuces
Gevery-Cham bertin “Les Justice” 2013
roasted seasonal fruit & artisan cheese
Neige “P rem ière” Apple I ce W ine
executive chef – jeremy pacheco
chef de cuisine – alejandro martinez
sous chefs – joe hobson & tony huerta