“Dia de los Muertos (Day of the Dead) Dinner” Friday, November 3rd, 2017

opening cocktail & snacks Traditional Mezcal Snacks Mezcal Negroni

one Ceviche Negro  Coconut Aguafresca

two Sope de Moronga Marigold Margarita

three Pozole Negro Bichi "Listan", Baja, California

four Tamal  Bichi "La Santa", Baja, California

five Mole Negro Bichi "No Sapiens", Baja, California

six Calabaza en Dulce Very Old Fashioned

seven Ahogada

Menu and drink pairings created by Chef Jonathan Zaragoza of Birreria Zaragoza Chef Patrick Ryan of Port Fonda Westport & Lawrence