A Tour of Spain
Presented by Chef Jorge Luis Onate Castro
$116 Per Person*
*plus tax and gratuity
Wednesday August 27th 2025 6:00 PM
352-805-4340 www.theroseplantation.com
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Galicia
Galician Consomme
Galician braised fennel consomme with mediterranean vegetables and grapefruit supreme.
Paired with Calazul Rias Baixas Albarino 88 Very Good
Light, Dry, Acidic Citrus, Peach Minerals
Basque
Basque Citrus Salad
Basque citrus salad with sparkling sherry vinaigrette and candied pistachios
Paired with Bodega Hiruzta Honarrabi Zuri Txakolina 89 Very Good
Very Dry, Medium Bodied, Acidic
Intermezzo
Ribeira Sacra
Lamb Chop
Coffee crusted lamb chop with red currant gastrique, carrot and shallots puree and wild garlic mushrooms
Paired with Matilda Nieves, Ribeira Sacra Mencia 89 Very Good
Bold, Dry, Acidic Black Fruit, Cherry, Smoke
Duero River Valley
Pork Belly
Seared pork belly served with goat cheese vanilla stuffer dates and watercress
Paired with Tinto Pesquera, Ribera del Duero Crianza 92 Excellent
Very Bold, Tannic, Very Dry Oak, Vanilla, Dark Fruits, Tobacco
Dessert Course
Honey catalan cream with grilled seasonal fruit and red currant compote
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