13-Course Tasting Menu with Guest Chef Rodrigo Rivera Rio
- September 28, 2016 6:00 PM
- September 29, 2016 6:00 PM
13-Course Tasting Menu with special guest chefs Rodrigo Rivera-Rio, Patricio Rivera-Rio, and Daniel Rivera-Rio, from Koli Cocina de Origen, Monterrey, Mexico
For reservations, please call 817.840.2157.
$145 Modern members; $165 for nonmembers, tax and gratuity not included
MENU
CARNE SECA
The meteorite that became atropellado
The meteorite that became atropellado
Tequila Casa Dragones Joven
PACHUCO
Potato with manzanilla, mahuacata and cabagge
Potato with manzanilla, mahuacata and cabagge
Altozano Verdejo & Sauvignon Blanc
CABRITO + AGUACATE
Braised goat, sephardic legacy
Altozano Verdejo & Sauvignon Blanc
PEDRO CORONEL
Zacatecano wedding style roast beet
La Miranda de Secastilla Garnacha Blanca
ZANAHORIA
Roasted carrots, carrot jus, yoghurt, kale
La Miranda de Secastilla Garnacha Blanca
NOPAL + SANDÍA
Cactus and watermelon with buttermilk and black bean
Beronia Blanco Viura
CÍTRICOS
Citrus ceviche in Montemorelos monument, grapefruit, orange, lemon
Beronia Blanco Viura
OXTAIL
Barbecue spiced oxtail, avocado and black beans with cumin
Beronia Crianza
SHORT RIB
Sous-vide for 74 hours in pasilla sauce with chickpea puree and verdolagas with butter, reduction of dark beer and mushrooms
Sous-vide for 74 hours in pasilla sauce with chickpea puree and verdolagas with butter, reduction of dark beer and mushrooms
Beronia Crianza
MOLE NUEVOLEONÉS
Pork belly, apple pudding, beer glace and beans
Beronia Reserva
MANZANA DE OTOÑO
Apple truffle in their leaeves, preserved apple
Carajillo (Shot de expreso y Jerez Néctar Pedro Ximénez (D.O. Jerez Xérès Sherry)
CREMA+TUETANO
Marrow creme brulee,macadamia paste and peppermint syrup
Carajillo (Shot de expreso y Jerez Néctar Pedro Ximénez (D.O. Jerez Xérès Sherry)
HUASTECA
Yoghurt, pistachio and raspberry
Vilarnau Brut Reserva
