Celebrate Dia de los Muertos with a dinner and cocktail pairing.
Dinner by Chef Rudy Galindo, Featuring Chef Christy Sharp & Brooke Hiland

1st Course

• Shrimp & Orange Salad on Corn Cake with Padilla Sauce
• Waking the Dead-Whiskey Acres Jalapeno infused Vodka, pineapple juice, Squirt, lime garnish

2nd Course

• Poblano Pozole
• rest

3rd Course

• Pulled Pork Tacos, With Pickled Onions and Charred Tomato Salsa
• Moonlit Margarita-Whiskey Acres Bottled in Bond Bourbon, agave syrup, fresh squeezed lime, rimmed with black sea lava salt, lime garnish

4th Course

• Chipotle spiced duck and herbed vegetables and Crunchy Carrots
• The Dead Ryes Again-Whiskey Acres Bottled Bond Rye, orange juice, grenadine, cherry garnish

5th Course

• Deconstructed Cheesecake Sopapillas
• The Higher Spirit-Whiskey Acres Maple Cask Bourbon served neat