Dia de los Muertos Celebration at Gabbi’s Kitchen
To commemorate Dia de los Muertos, Gabbi will release a special menu that incorporates the “7 Moles of Oaxaca”. Starting Wednesday October 27 and ending on “Dia de los Muertos” November 2; Gabbi will feature a different mole dish everyday throughout the celebration. It is a cultural culinary event that you do not want to miss.
October 27
Pollo en Chichilo
Chicken breast, plantain empanada, garlic white rice, fried Tuscan kale, cipollini onions 18
Suggested wine: 2007 Clos de los Siete Malbec, Mendoza, Argentina 13
October 28
Pollo en Mole Rojo
Chicken breast, plantain empanada, garlic white rice, fried Tuscan kale, cipollini onions 18
Suggested wine: 2007 Waters Syrah, Columbia Valley, California 14
October 29
Pescado en Mole Amarillo
Pan roasted Chilean Sea Bass, stuffed grilled nopales, Portuguese sausage, garlic white rice 26
Suggested wines: 2006 Steinbeck Viognier, Paso Robles, California 12
2008 Pencarrow Pinot Noir, Martinborough, New Zealand 12
October 30
Pescado en Mole Verde
Pan roasted Chilean Sea Bass, julienne seasonal vegetables, plantains, garlic white rice 26
Suggested wine: 2008 Allan Scott Riesling, Marlborough, New Zealand 10
October 31
Lomo en Manchamanteles
Natural Pork Tenderloin, Tahitian squash, pears, chilaca chiles, roasted corn 26
Suggested wine: 2007 Termes Tinta de Toro, Spain 14
November 1
Lomo en Mole Negro
Natural Pork Tenderloin, torta de elote, tuscan kale, creme fraiche 26
Suggested wine: 2007 Juan Gil Monastrell, Jumilla, Spain 10
November 2-Dia de los Muertos
Pato en Coloradito
Nixtamal tortillas, shredded duck confit, watercress-cabbage slaw, avocado, creme fraiche 22
Suggested wines: 2008 Pencarron Pinot Noir, Martinborough, New Zealand 12
2009 La Cana Albarinio, Rias Baixas, Spain 12
