Santa Fe’s award-winning Luminaria Restaurant at the iconic Inn and Spa at Loretto, A Destination Hotel, announces today that it has launched a new Chef’s Table. The eight globally inspired menu options designed by renowned Executive Chef Marc Quiñones will be offered to groups of 6-8 people at a private table near a roaring kiva fireplace on the romantic Luminaria patio. Guests will also enjoy a surprise course and a culinary gift to take home to their own kitchen.

“The Chef’s Table is a chance for me to get to know a small gathering of guests who want a multi-sensory experience in dining on one of the City Different’s most romantic patios, in one of the world’s most culturally and historically diverse places,” said Quiñones. “As a chef with a lot of energy and excitement about cooking, I like to think of my culinary creations as being in Technicolor—I use the best ingredients from the local farmers’ market and enjoy interacting with guests as they taste each carefully crafted dish.”

The eight menus include five and six course Degustations in chapters:
 
    Chapter 1 Global includes: Scallop Crudo, Fusilli, Hearts Of Palm, Local Lamb, Spanish Cheese Toast Points, White Chocolate Soufflé
    Chapter 2 Latin/Spanish includes: Variations Of Summer Melons, White Trout, Sopa De Pollo, Beef Mofongo, Habanero Gooey Cookie
    Chapter 3 Refined American includes: Artichoke Dip, Mini Chicken Pot Pie, Watercress, Steak And Potatoes, Peach Cobbler
    Chapter 4 Asian includes: Hoisin-Black Bean Glazed Spare Rib, Coconut Malay Soup, Rice Paper Prawn, Mongolian New York Strip, Honey Sponge Cake
    Chapter 5 Italian includes: Creamy Polenta, Marinated Eggplant, Milk Fed Veal, Braised Short Ribs Of Beef, Riesling Olive Oil Cake
    Chapter 6 Classics includes: Oyster Rockefeller, Crab Louie, Lobster Newberg, Steak Diane, Cherries Jubilee
    Chapter 7 Vegetarian includes: Pea Soup, Sous Vide Watermelon, Asparagus Roasted In Coals, Eggplant “Steak,” Mini Chocolate Tarts
    Chapter 8 A Taste of Luminaria includes: Berkshire Pork Belly, Red H20 Cress Salad, Jerk Foie Gras A La Plancha, 36 Hour Sous Vide Buffalo Short Ribs, White Chocolate Lavender Mousse

Reservations can be made for six people minimum, eight maximum, Tuesday through Saturday with the first available seating offered at 5:30 pm and the last available seating offered at 7:30 pm. Chef’s Table price per person is $79 without wine pairings, and $99 with wine pairings. During inclement weather, the Chef’s Table will be offered in the Hopi Private Dining Room, a beautiful, intimate space near the restaurant’s kitchen.
Source: PRWEB