Chef Abraham Risho & Sous Chef Jorge Morales have prepared a menu representing food from the indigenous peoples of Cuba, with influences from the Spanish Conquistadors, and the African/Creole cultures.
Rick and Susie Graetz, on behalf of the University of Montana International Programs & Department of Geography, will present a photographic lecture outlining the colorful side of Cuba.
Starter Wine: Cava Brut, Paul Cheneau, Spain
Antojitos Marquitas de platano - Plantain chips with black bean dip Camarones al mojo - Shrimp sautéedwith chile, garlic, onion, oil & white wine Croquetas de jamon - Ham, cheese & potato deep fried fritters Pastelitos de picadillo - Flaky pastry filled with spiced beef, onions, corn & tomatoes Wine: Albarino, La Cana, Rias Baixas, Spain
Ensalada Mezcló verdecon citruas curó mahi mahi - Mixed greens with citrus-cured mahi mahi, avocado & mango topped with salsa criolla (creole onion sauce) & manchego cheese Wine: Blanco, Bogeda Muga, Rioja, Spain Planto de Entrada Ropa vieja de coneho con moros y cristianos - Twice-cooked rabbit with peppers, olives & spices, served over black beans & rice Wine: Tempranillo, Codice, Spain Platones Fuerte Recado rojo y fufu sofrito - Achiote & sour-orange marinated pork tenderloin with mashed yuca in an aromatic vegetable base, topped with lemon aioli Wine: Monastrell, Bodegas Hijos de Juan Gil, Jumilla, Spain
Postre El flan acaramelado con pastel de guava y queso- Caramelized flan with puff pastry wrapped guava & sweet cheese, with fried sweet plantains Wine: Espumoso de Moscatel, Flare, Spain
All-inclusive ticket price $65 per person: Five-course Cuban dinner prepared by Chef Abe Risho et. al., Photographic lecture by Rick & Susie Graetz, Personally selected wines to accompany each course from Intermountain Wine Distributing, and Gratuity.
Catering Kitchen and Spice Manufacturing: 700 SW Higgins Ave, Suite 100A, Missoula, MT 59803