Annual Aphrodisiac Dinner @ Cafe Ena

Don’t miss our Annual Aphrodisiac Dinner at…

Aphrodisiac menu 2013 ~ Tuesday February 12^th

With Restaurant Owners: Chef Hector Ruiz, Erin Ungerman & Sommelier Leslee Miller

1^st course

Cremant de Bourgogne served with fresh strawberries-honey drops.

Wine:  De Perrière Cremant de Bourgogne NV ~ Burgundy, France

2nd course

Oyster en Crudo

Wine:  Casamaro Verdejo ~ Rueda, Spain

3^rd course

Lobster- crab ricotta cannoli served over a Mexican vanilla- ginger sauce garnished with a citrus asparagus salad.

Wine:  Señorio De Rubios Albariño ~ Rias Baixas, Spain

4^th course

Honey-lavender scallop served over a avocado mousse, basil assents garnish with  micro bulls blood leaves.

Wine:  Charles Smith Secco Rosé ~ Veneto, Italy

5^th course

Confit asparagus bundle served over a truffle-almond sauce, garnish

apple-fig marmalade.

Wine:  Montoya Pinot Noir ~ Monterey County, California

6^th course

cheese plate with homemade fruit lovers marmalade.

7th course

Almond- garlic crusted filet served over baby spinach, confit carrots, arugula drizzled with fig- 20yr Porto sauce garnished with champagne apple compote.

Wine:  Tikal ‘Patriota’ Bonarda/Malbec ~ Mendoza, Argentina

8th course

Caramelized pineapple served over a vanilla-chocolate mousse garnish with allspice liquor.

Wine:  Domaine Vigneau – Chevreau Pétillant Demi-Sec ~ Vouvray, France

9^th course

Shot of Damiana Mexican Aphrodisiac Liquor

(Listos para la cama y mucho Amor)