Casa Obsidiana Tequila Dinner
About This Event
Menu and pairings created by Executive Chef Jose Torres and F&B Director Anthony Nespoli.
1st Course
Crispy Rice Paper Cup
micro-asian mixed greens, tempura lobster, eel sauce, dynamite sauce, tobiko
Obsidiana Blanco Negroni
2nd Course
Grilled Spanish Octopus
roasted fingerling potatoes, cherry tomato-caper relish
Obsidiana Reposado Old Fashioned
3rd Course
Mesquite Grilled Filet Mignon
chimichurri sauce, poached white asparagus
Obsidiana Añejo Neat
4th Course
Lime and Tequila Cheesecake
goat milk, caramel, vanilla bean macerated berries
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