Fuego offers a heartfelt weekend of lovely specials beginning with a hearty four-course, prix fixe Valentine’s Day Dinner menu at Hotel Maya on Friday, February 14 from 5-9 p.m., along with live acoustic guitar music by Andy Abad from 6-9 p.m. The menu is as follows:
First Course (Choice of One)
Heirloom Carrot Salad with tri colored baby carrots, avocado, rajas, red onion, cilantro crumbled teta cheese and lavender citrus vinaigrette, suggested wine paring with Montes, Sauvignon Blanc, Chile.
Oaxaca Tamal with stone ground masa, blended Mexican cheese, rajas sofrito, escabeche and cashew crema, suggested wine paring with Dos Almas, Pinot Noir, Chile.
Second Course (Choice of One)
Burrata Tomato Salad with burrata cheese, vine ripened tomatoes arugula, aged balsamic gastrique, EVOO and charcoal toast, suggested wine paring with Paco & Lola, Albariño, Spain.
Jumbo Sea Scallops with pan-seared jumbo sea scallops, strawberry gastrique riced cauliflower and agave-braised fennel, suggested wine paring with Altos de Plata, Chardonnay, Argentina.
Third Course (Choice of One)
Pepper Crusted Wagyu Beef with char crusted filet mignon, whisky peppercorn sauce, heirloom cauliflower, Brussels sprout petals and Peruvian potato purée, suggested wine paring with Justin, Cabernet Sauvignon, Paso Robles.
Colorado Lamb Chop with mushroom crusted lamb chop, red chimichurri sweet potato purée and pickled sugar snap peas, suggested wine paring with Bella Glos, Pinot Noir, Central California.
Stuffed Maine Lobster Tail with jumbo lump crab, rock shrimp, citronelle butter sauce and fall vegetables, suggested wine paring with Duckhorn, Sauvignon Blanc, Napa Valley.
White Truffle Risotto with creme fraîche, parmigiano reggiano cheese, spinach mushrooms, black beans, roasted corn and pico de gallo, suggested wine paring with Gallo Cakebread, Chardonnay, Napa Valley.
Flourless Chocolate Cake with chocolate and mascarpone cream, amaretto cookie crumbs, chocolate curls Tahitian vanilla sauce; suggested wine paring with Sandeman, Ruby Porto, Portugal.
For reservations, call 562.481.3910 or click here.