The menu for DiVine Lunch will start with a delicious Callaloo soup made of leafy greens typical of Caribbean dining accented with a southern twist of Ambrosia Salad. Our partnership with United Johnson Brothers, LLC., wine distributors continues and their suggestion of either a crisp Equilibrium white blend or a smooth Santa Maria Valley Chardonnay will pair perfectly with the soup and salad combo.
The second course continues the Latin American theme using cumin and paprika to spice up the tomato sauce covering a quinoa and lentil hash, which may be accompanied by your choice of Lamb Pops, Braised Grouper or Cheese and Bread Stuffed Mirliton Squash. The squash often referred to as Mirliton in Haitian or Creole cultures, is better known in the states by another moniker, the chayote. It is smaller in size and green in color. Depending upon your entrée choice, either the A to Z Pinot Noir (which received a 90-point rating from Wine Spectator) or the Cambria Chardonnay will enhance your dining experience.
Last, but certainly not least, the Mexican Hot Chocolate Cake uses spiced chocolate to create an interesting spin on a classic dessert. We are excited to be working with Goat Hill Roasters, an original coffee roasting company located in Montgomery, for the first time. The owners will bring their unique coffee blend to the Museum from their mobile store downtown.
Make sure to stop by the Museum Store to see Betty Carroll, our Artist in Action. She will be working on a fall lake scene with the vibrant colors of the changing foliage reflecting on the water’s surface. She has been a great addition to the Museum Store and her landscapes are always in high demand. So make sure to meet her as she brings fall colors to life as the Artist in Action.
Reservations are strongly recommended for DiVine Lunch; please call 334.240.4339 as soon as possible to insure a not-to-be-missed dining experience. The cost is $20 per person, excluding tax and gratuity. Upcoming DiVine Lunch dates are Thursday, January 21 and Thursday, April 21, 2016.
Special Events Coordinator