Los Poblanos is proud to present a dining series like no other. Executive Chef Jonathan Perno, Sommelier Dylan Storment and the award-winning culinary team at Los Poblanos have carefully curated an entire year of Rio Grande Valley Cuisine dinner programming to highlight the spirit and artistry of the season. This series will also pay homage to our local ranchers, farmers, vintners, brewers and distillers who share in our culinary philosophy and understand that flavors and ingredients are as important as the environment and terroir they originate from.
In anticipation of summers approach, the culinary team has crafted a spectacular dining experience to celebrate seasonal flavors arriving with the new harvest. Join us in Campo's Cellar Room for an intimate four-course dinner specially paired with wines from the Campo cellars.
Wild Forest Mushroom
spring garlic, summer beans
Paired with Milagro “Old Church” Chardonnay
Crispy Skin Wild Salmon
day lily buds, sautéed greens, savory lemon curd and Los Poblanos herb salad
Paired with Heidi Schrock “Biscaya” Rosé
grilled leeks, radish, rosemary
Paired with Vino Lauria Frappato
Buttermilk Panna Cotta
cherry preserves, polenta shortbread
Paired with Cleto Chiarli Lambrusco
Menu subject to change. Kitchen will accommodate for allergies and dietary restrictions. No substitutions. Online reservations required. All pricing inclusive of food, wine, tax and gratuity.
Complete your experience with a night's stay at the Inn. Contact the Inn directly at 505-344-9297 ext. 0 and mention "Prelude to Summer" to book your stay at a special 20% off rate. Some restrictions may apply.