For the April dinner in our monthly wine dinner series, Chef Kylil Henson created a unique menu incorporating the freshest seafood in Denver paired with specially selected wines.
uni toast - eel macaroons ~ oyster custard, horseradish
2021 Abadia De San Campio Albariño, Rías Baixas
scallop crudo, cucumber consommé, pickled jalapeño, tomatillos
2021 Terras Goudy Albariño, Rías Baixas
squid ink ‘congee’, sepia stew, rice crackers
2017 Quinta Sardonia, VINO de la TIERRA de CASTILLA y LEÓN
seafood stew, grilled snapper, seafood sausage, mussels, white bean-tarama, sautéed greens
2019 Quinta Sardón, VINO de la TIERRA de CASTILLA y LEÓN
chocolate-rhubarb cheesecake tart, raspberry-white chocolate mousse, chocolate seashell, raspberry caviar
Barcino C3 Cava
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