Choose Love at Pez Cantina

Pez Cantina

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<P CLASS="MsoNormal" STYLE="text-align: center;"><SPAN STYLE="font-size: medium;">Chef Bret Thompson is proud to cook for you and your loved one for a very special:</SPAN></P>
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<H3 CLASS="MsoNormal" STYLE="text-align: center;"><SPAN STYLE="color: #ff00ff; font-size: large;">Valentine’s Evening 2019</SPAN></H3>
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<H3 CLASS="MsoNormal" STYLE="text-align: center;">Lovin, Huggin, Squeezin…Hors d’oeuvres complimentary from Chef Bret</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Crab cakes with dried shrimp pico de gallo, chile puya aioli</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Butternut squash soup, Cabot cheddar</H3>
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<H3 CLASS="MsoNormal" STYLE="text-align: center;">Citrus spritz – Pol Clement champagne, lemon syrup, Elderflower liquor</H3>
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<H3 CLASS="MsoNormal" STYLE="text-align: center;"><BR></H3>
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<H3 CLASS="MsoNormal" STYLE="text-align: center;">1st<SPAN CLASS="xxapple-converted-space"> </SPAN>Course (choice of:)</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Baby spinach, bacon, bleu cheese, cinnamon candied pecans, fig-hibiscus vinaigrette</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Beet, blood orange, grilled and chilled radicchio, pistachio vinaigrette</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Crispy salmon salad, apple-celery slaw, Winter vegetable chips, lime-pasilla vinaigrette</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Tower of spicy ahi tuna ceviche, avocado, grapefruit, Baja ponzu</H3>
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<H3 CLASS="MsoNormal" STYLE="text-align: center;"><BR> Pasion al Mezcal – mezcal, passionfruit sour, lemon, Pez powder black</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;"><SPAN CLASS="xxa11">Calaya, chardonnay, Malibu coast, 2016</SPAN></H3>
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<H3 CLASS="MsoNormal" STYLE="text-align: center;">Main Course (choice of:)</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Salsa morita braised beef cheek, fried cilantro rice, spinach, sunny egg</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Rack of lamb, Yukon gold potato - forest mushroom “lasagna”, roasted shallot chimichurri</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Pacific sea bass, salsa Veracruzana, fingerling potatoes, fennel, prosciutto, saffron foam</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Crispy skin chicken, creamy chipotle caramelized onions, charred broccolini, Pez fries</H3>
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<H3 CLASS="MsoNormal" STYLE="text-align: center;">El Jaliscience – reposado tequila, tejuino, lime, chile de arbol simple syrup</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;"><SPAN CLASS="xxa11">Leese-Fitch, Pinot Noir, Sonoma, 2016</SPAN></H3>
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<H3 CLASS="MsoNormal" STYLE="text-align: center;">Desserts (choice of:)</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Walnut and date sticky croissant pudding, chocolate-cardamom ice cream</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Raspberry-white chocolate Mille Feuille, passion fruit sorbet</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Apple tart tatin, vanilla ice cream, salted caramel-rum caramel sauce</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Vanilla bean tres leches flan cake, winter fruit</H3>
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<H3 CLASS="MsoNormal" STYLE="text-align: center;">Dirty Horchata – toasted rice milk, dark rum, warm spices, touch of espresso, vanilla bean foam</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">Hot Toddy – apple cider, pineapple, sugar cane, winter spice, tequila añejo,</H3>
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<H3 CLASS="MsoNormal" STYLE="text-align: center;">$50 per person, food only</H3>
<H3 CLASS="MsoNormal" STYLE="text-align: center;">$75 per person, wine or cocktail pairing</H3>
<P STYLE="text-align: center;">Sales tax and gratuity not included</P>
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