Taste America: New Orleans

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MULTI-COURSE MEAL CREATED BY

Ana Castro
Lengua Madre
New Orleans

and

Yia Vang
Union Hmong Kitchen / Vinai
Minneapolis

BREAD COURSE / CHEESE PLATE

Corn Bread with Whipped Kerrygold Butter and Louisiana Cane Syrup
** Contains dairy and gluten

COURSE ONE

Pork Sausage Dumplings with Mustard Greens, Rice, Mango Purée, and Union Hmong Kitchen’s Krunchy Chili Oil
** Dairy-free, gluten-free, and nut-free; contains fish sauce

Vignoble Anne Collard, AOC Côtes du Rhône, Rouge

COURSE TWO

Gulf Tuna Sope with Chiltepin Mayo and Jicama
** Dairy-free, gluten-free, nut-free, and shellfish-free; contains capsaicin, egg, and raw fin fish

M. Chapoutier, AOC Côtes du Rhône, Belleruche, Rosé  

ENTRÉE

Gulf Fish Tikin-Xic with Salsa Xni-Pec, Tortillas, and Purple Sticky Rice
**Dairy-free and gluten-free; contains alliums, chiles, citrus, and fin fish

ALTERNATE ENTRÉE

Mushroom Tikin-Xic with Salsa Xni-Pec, Tortillas, and Purple Sticky Rice
** Vegan and gluten-free; contains alliums, chiles, and citrus

Les Cassagnes de la Nerthe, AOC Côtes du Rhône Villages, Rouge

DESSERT

Nixtamalized Sweet Potato with Coconut Sorbet, Puffed Rice, and Amaranth
** Gluten-free; contains coconut and dairy

M. Chapoutier, AOC Côtes du Rhône, Belleruche, Blanc

COCKTAIL

Teporocho > White Tea–Infused 1800 Cristalino Tequila with Pineapple Juice, Génépy, Lemon Juice, Giffard Vanille de Madagascar, Chiltepin Salt, and Sugar Rim

Credit: Lengua Madre Bar Team

Beverages courtesy of
1800® Tequila
Côtes du Rhône
Mountain Valley Spring Water

_{Menu is subject to change. Guests must be 21 years+ with a valid ID to attend the event.}

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