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Guests can join Tanta for an interactive experience with Tanta's Executive Chef Gee Cuyugan and Halleck Vineyards' Ross Halleck on Thursday, March 28th as they discuss the inspiration behind the 5-course collaborative dinner and walk guests through each course and pairing selection for a culinary adventure. Upon arrival, guests will be greeted with a welcome drink from Halleck Wines with the Amuse followed by pairings accompanying each course. 

The Menu Features:

  • Hamachi Bomb with miso rocoto, pisco-compressed pineapple-cucumber chalaca, and yuzu
  • Uni Pave featuring potato pave, rocoto huancaina, and salmon roe
  • Chupe Langosta Thermidor with cold water lobster, pisco chupe sauce, parmesan, and quail egg
  • Smoked Out Scallop with Okinawa potato and maracuya leche de tigre
  • Adobo Truffle Wagyu Cheek with black truffle, cilantro gremolata, parsnip puree, and kale chip
  • Lucama Panna Cotta featuring a raspberry vanilla liquid gel and quinoa soil

The dinner will take place in Tanta's private dining room. Limited seating is available. Tickets for the dinner are $189.

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