EL BARCO WINE CELLAR SUPPER CLUB

09 MAY 2019 - 5:00PM

A FIVE COURSE FINE DINING SUPPER CLUB IN A REFRESHINGLY COOL WINE CAVE.

AFTER DINNER THOMAS BANKS AND THE NO BORDERS BAND PREFORM LIVE UPSTAIRS!

HONEY GINGER SHRIMP EGG ROLLS

MEXICAN GULF SHRIMP, CARROT, RED BELL PEPPER EGG ROLLS WITH A HONEY AND GINGER GLAZE.

SOPA MAYABELA

BUTTER SOUS VIDE PACIFIC COAST MEXICAN SHRIMP, SHELLFISH AND TOMATO DASHI, AVOCADO, PANELA CHEESE AND CRISPY FRIED CORN TORTILLA ROUNDS.

SESAME TUNA SALAD

SONORAN TUNA SEARED WITH A SESAME CRUST WITH MANGO RED PEPPER CHUTNEY SERVED OVER AN ORGANIC GREEN SALAD WITH CRISPY EGG NOODLES AND A CITRUS SOY VINAIGRETTE.

LOBSTER FRIED RICE

BUTTER POACHED MEXICAN SPINY LOBSTER TAIL OVER FRIED CALROSE RICE WITH CARROTS, ZUCCHINI, SPRING ONIONS AND SPROUTS.

SHRIMP GULAB JAMUN

TEMPURA FRIED SHRIMP SERVED IN A BATH OF ROSE WATER AND TOPPED WITH ROSEMARY HONEY SAUCE.

ONE SEATING ONLY.

700 PESOS PER PERSON.

PREPAID RESERVATIONS REQUIRED.