AsomBroso Tequila Tasting Dinner at Border Grill

Border Grill and AsomBroso Tequila invite you to explore the world of fine tequila paired with the upscale, modern Mexican fare of Border Grill Santa Monica. Experience an inspired selection of cocktails designed to showcase the raw sophistication and smoothness of AsomBroso tequila.

Whether you’re savoring our tangy-sweet Sparkling Kumquat Refresca and exotic Plum Delight, or lingering over our coffee infused Asom Alexander with dark crème de cacao, a splash of godiva, and cream, it’s all balanced by a remarkable menu featuring the bold flavors of Mexico. Accompaniments include Seabass Amarillo Ceviche, Huitlacoche Mushroom Empanada, Brazilian Salpicon Salad, Crispy Duck Leg Carnitas with green papaya and plum slaw, Spicy Duck Wing with jicama and cabrales blue cheese dipping sauce, Chocolate Caramel Tart, and more!

Wednesday, April 25, 2007 at 7:00 pm
Make Your Reservations Today!
Border Grill Santa Monica – 310.451.1655


Bocaditos / Little Bites

Seabass Amarillo Ceviche with yellow chiles, ginger, lime, red onion, and tomato
Braised Lamb with pomegranate reduction and guatemalan quinoa
Huitlacoche Mushroom Empanada stuffed with citrus slaw and mint tomatillo sauce

Sparkling Kumquat Refresca fresh kumquats muddled with agave syrup and asombroso la rosa topped with sparkling wine


Appetizer

Brazilian Salpicon Salad shrimp, dungeness crab, green beans, carrots,
crispy potatoes, and aji amarillo aioli

Celebrita refreshing twist on a margarita featuring asombroso el platino,
celery and lemon juices, and a hint of habanero


Entrée

Duck Trio
Crispy Duck Leg Carnitas with green papaya and plum slaw
Duck Breast with polenta and ginger plum sauce
Spicy Duck Wing with jicama and cabrales blue cheese dipping sauce

Plum Delight asombroso anejo, slivovitz, maraschino liqueur, lemon juice,
orange juice, and plum juice; adorned with candied plums


Dessert

Chocolate Caramel Tart with chocolate sauce and whipped cream

Asom Alexander coffee infused asombroso el platino with dark crème de cacao,
a splash of godiva chocolate liqueur, and cream; topped with nutmeg and shaved chocolate