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State Directory- $89; Noche Mexicana with 4 Course Meal by Chef Paco Garcia
- Fiesta at MESA Saturday night with Chef Paco Garcia representing Con Huevos in Louisville, KY. Chef Paco will bring authentic Mexican flavors across the table!
- Chilaquiles SupremosChilaquiles are the most popular dish in Mexican cuisine. This is Chef Paco's recepie made with tomatillo and pasilla sauce topped with black bean, crema, queso fresco, pork and pickled onion
- Guajillo Almendrado SalmonGuajillo Chile is one of the most widely used pepper across Mexico. When combined with almonds, this dish will have a savory and perfectly balanced flavor
- Cochinita Pibil with Achiote SauceAchiote is one of Mexico's popular ingredients because it gives food an amaing earthy flavor and a spectacular red color. It is native to the tropical regions of Mexico, Central America , South America and the Caribbean and was used by the ancient Mayans as body paint. Salmon with Achiote Sauce is a typical dish from Yucatan Region
- Flan de Chocolate & TequilaThis traditional Mexican style flan is a lovely special dessert, great finale to the best Mexican meal
- $75; Chef Dickenson - The Exchange 6-8pm
- Southwest Tuna Sashimiwith Salsa Verde, Corn and Tortilla Chips
- Peach SaladFrisee, Bacon Vinaigrette, Blue Cheese & Chive
- Hanger Steakwith Rhubarb Chimmichurri, Robuchon Potatoes & Patty Pan Squash
- Bourbon Peach Pudding
- $75; Chef Wiese brings Bold Flavors to MESA 6- 8pm
- Crispy Gnocchi in a Basil Pesto Oilwith Shaved Pecorino
- Arugula Saladwith Olives, Pancetta, Feta Cheese and Black Mission Figs Balsamic Vinaigrette
- Bourbon Braised Beef Short Ribswith a Smoked Tomato Demi over Fondant Rosemary Fingerling Potatoes and Sautéed Fresh Green Beans
- Watermelon Sorbetwith Chocolate Seeds
- $99; A Night with Chef Dallas McGarity from The Fat Lamb 6 - 8pm
- Lamb MeatballsTzatziki, Gremolata, Red Onion & Feta
- Tomato & Tuscan Kale SaladLemon Garlic Chickpeas, Feta, Toasted Pine Nuts
- Shrimp & GritsPolenta, Bacon- Butter Caramelized onion Sauce & Chives
- Keylime Tartlettes
- $40; BBQ, Bourbon & Cigars with Guest Host from Match Lounge 6:30 - 7:45pm
- For Additional Drinks, Open Bar will be Available
- Assorted House CharcuteriesPates, pig toungue and mixed fruits and nuts
- Slow Smoked Memphis Syle PigA young succulecent pig that has been smoked for 2 days over various fruit, hard wood and nuts to release the flavors. Served with 4 sauces
- Smoked Pig CheeksSmoked cheeks with fermented cabbage relish. Sweet and Spicy note to the creamy flavors of a well worked meat
- Peaches and CremePeaches that has been harvested from Huber's Farm. Smoked Freestone peaches macerated in a bourbon syrup nestled on a angel food cloud with a cinnamon creme
- $99; Chef Peng Looi from Asiatique & August Moon 6- 8pm
- For Additional Drinks, Open Bar will be Available
- Cauliflower SteakGrapes, Garlic, Tea Unami Sauce
- Grilled CalamariChermoula Creme, Asparagus, Shrimp Oil
- Black CodMiso Glaze, Mango Carrot Puree, Edamame
- Panna CottaCoconut, Lychee, Cocoa Soil
- $40; Wine down Wednesday with Cellar Door Chocolates 6:30 - 7:45pm
- Wine Down Wednesday with Cellar Door ChocolatesChocolate Lovers come and join us for Wine down Wednesday as we pair wine flights to some amazing chocolates from Cellar Door Chocolates. Owner & Chocolatier Erika Chavez Graziano will be coming to speak about different types of chocolates, their orgin and how Cellar Door makes their chocolates as we pair them up to different types of wines to compliment the different tones. A fun event to be a part of!