Executive Chef Jonathan Perno and team partnered with the Manzanares family of Shepherd’s Lamb to create a fall meal centered around the only certified-organic lamb in New Mexico. Located approximately 100 miles north and slightly west of Santa Fe, this area of northern New Mexico boasts cool summers, high-quality forage, and a relatively dry climate, making it the ideal location for raising lambs. As stated in the New York Times, they are among the only ranchers in the United States who still graze sheep on wild land, moving from low country to mountains and back to pasture according to the season. Using a combination of education, love for animals and the land and sheer bullheadedness, the Manzanareses have spent the last 30 years trying to figure out what a modern, sustainable family ranch might look like. Read more about the Manzanareses in this New York Times article.
Join us at the historic La Quinta Cultural Center for a four-course meal highlighting Shepherd’s Lamb and seasonal flavors of late fall. Thoughtfully tested and perfected in the Los Poblanos kitchen, this meal promises to be unforgettable. Each course will be paired with wine by Los Poblanos resident Sommelier, Dylan Storment.
MENU
First Course
Braised Lamb Terrine with Los Poblanos Farm Salad
Paired with Statti Montanico
Second Course
Bone-Broth with Celeriac, Parsnip, Mushroom and Lamb Meatball
Paired with Fleur de Prairie Rosé
Third Course
Twin Lamb Preparation of Grilled Green Chile Marinated Rack of Lamb and Pistachio Queso Fresco Stuffed Lamb Loin with Asian Pear Chutney and a Port Liver Sauce
Paired with Milagro VIneyards Library Syrah
Fourth Course
Vanilla Pavlova with Lemon Mousse and Seasonal Citrus Salad
Paired with Robert Sinskey Vineyards, Late Harvest Pinot Gris
Menu subject to change. Kitchen will accommodate for allergies and dietary restrictions. No substitutions. Note that there will not be a vegetarian option for this dinner.
Online reservations required. All pricing inclusive of food, wine, tax and gratuity.