*Uncorked!* at Land’s End Resort Nov. 6

In Adventure, Lodging, Uncategorized by scott

South West
Friday November 6 at 7:00 pm
Created by Executive Chef Maggie Burns
Scallop Salad 
Seared scallops on crispy tortillas with jalapeno pesto & avocado puree. 
Served on a bed of arugula with chipotle cream.
Wine: Charles Smith, Kung Fu Girl Riesling ‘08

Soup: Chili Verde 
A thick flavorful soup made of slow roasted pork in a green chili sauce of jalapeno, 
tomatillos, green chilies & garlic.
Wine: A to Z, Chardonnay ‘07

Appetizer: Tamale de Elote
Fresh corn tamale filled with shredded beef. Served with a Manchanantel sauce – an ancho chili 
sauce made with ancho chilies, pineapple, banana, & spices.
Wine: Altozano, Tempranillo Cabernet ‘06
Entree: Pollo Chorizo
Chicken breast stuffed with homemade chorizo sausage and goat cheese.
Served with poblano corn sauce and twice baked potatoes with smoked chilies.
Wine: Condado de Haza, Ribero del Duero ‘05
Dessert: Chocolate Taco
A chocolate taco filled with hazelnut chocolate mousse and strawberry kiwi salsa.
Wine:Toro Albala, Don PX Gan Reserva ‘79
$70 per person, includes tax and gratuity
Tickets available for sale
Chart Room Restaurant at 907-235-0406
Endofthespit.com

For our out-of-town guests, consider the “Uncorked with a Room” package,
Call reservations at 1-800-478-0400 for more information

We love these great food-and-wine events at Land’s End in Homer, Alaska. When you go, stay at one of the Land’s End Lodges. Here’s a shot of one with the fireplace going to take the chill off the morning!

lodges

Chef Maggie Burns always comes up with some creative themes for these monthly get-togethers at the Chart Room at the End of the Spit.

This month’s theme for the Fri., Nov. 6 “Uncorked!”: The Southwest

First course: Scallop Salad. ʉ۬Seared scallops on crispy tortillas with jalapeno pesto and avocado puree (YUM!). 
Served on a bed of arugula with chipotle cream.

Wine: Charles Smith, Kung Fu Girl Riesling ‘08

Second course: Chili Verde soup. ʉ۬A thick flavorful soup made with slow-roasted pork in a green chili sauce of jalapeno, 
tomatillos, green chilies and garlic.

Wine: A to Z, Chardonnay ‘07

Third Course. Tamale de Elote. 
Fresh corn tamale filled with shredded beef. Served with a Manchanantel sauce – an ancho chili 
sauce made with ancho chilies, pineapple, banana, & spices.

Wine: Altozano, Tempranillo Cabernet ‘06

Fourth Course. Pollo Chorizo. 
Chicken breast stuffed with homemade chorizo sausage and goat cheese. 
Served with poblano corn sauce and twice-baked potatoes with smoked chilies.

Wine: Condado de Haza, Ribero del Duero ‘05

Dessert. Chocolate Taco. A chocolate taco filled with hazelnut chocolate mousse and strawberry kiwi salsa.

Wine: Toro Albala, Don PX Gran Reserva ‘79

Tickets are $70 per person, which includes tax and gratuity. Call the 
Chart Room Restaurant at (907) 235-0406.

Stay the night. For our out-of-town guests, consider the “Uncorked with a Room” package. Also available: Fly/stay packages with Era Aviation. 
Call  (800) 478-0400.

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