Even though we should celebrate our Mothers every single day, thanking them and praising them endlessly for giving us life and helping us through...we don't. So, we make up for it by making one day really, really nice for her.
The menus are final for our special Alamo Mother's Day Feast events and the chefs have truly outdone themselves!
Mom, surely one of these will ease the pain of my birth after all these years?
At the Alamo Village, chef Elijah Horgan has devised a perfect pairings of trash and class to accompany the misadventures of HI and Ed for...
Red bell pepper stuffed with ground beef picadillo baked into a buttermilk biscuit. Topped with a fried egg and ancho hollandaise.
(Bex Rielsling, Germany)
SHRIMP CACTUS SALAD
Bed of field greens with grilled shrimp, nopales, cotija, toasted pumpkin seeds and creamy sherry vinaigrette
(Santa Rita 120 Sauvignon Blanc, Chile)
CHICKEN 'N' WAFFLES
Hand-battered spicy chicken cutlets with marsala chicken jus and waffle shards with vanilla scented syrup and sliced strawberry
(Jacob's Creek Shiraz, Australia)
CINNAMON SUGAR TORTILLA NAPOLEON
With sweet marscapone cream, strawberry and chocolate
(Llano Estacado Muscat Canelli, Texas)
Chef John Bullington has masterfully mirrored the elegance and sophistication of Holly Golightly for the...
Blackberry danish with espresso mousse
House smoked rainbow trout with spring onion slivers and creme fraiche on whole wheat bagel toasts
Chilled sorrel soup with fresh crab and chanterelle mushroom
Poached eggs, jamon serrano on toasted brioche in bearnaise with truffle sweet potato hash
Bourbon flamed banana in a mocha crepe with tangerine glaze
Each course served with a sparkling wine from around the world including champagne, sparkling shiraz, cava, proseco, and a california sparkling variety.
Tito’s Vodka and Lime leaf steamed P.E.I. Mussels
(Titos and Tonic with Lime)
Petite Roast Beef Sandwiches on Rye with Bourbon Braised Cippolina Onions and Brie
(Makers and Soda)
Seared Trout deglazed with Tarragon-Gin Court Bouillon, Cherry Tomato and Olive confit, Wild Rice Blend, and Grilled Radicchio.
(Martin Codax Albarino)
Dark Chocolate and Dried Cherry Petit fours with
(Brut D’ Argent)