Three course dinner with wine pairings, hosted at Jaramillo Vineyards Tasting Room in Belen.  Please make your selections in the form below.  With the exception of bread items, all selections are gluten-free/celiac friendly.

Note: Dinner entrées are prepared according to preorders — no changes can be accommodated.  This event is non-refundable. Deadline 7-Dec-2025.

Salad: Mixed Greens with roasted peppers, shallots, and olive oil and herb mushrooms with pistachios. Wine pairing: Choice of “Arroyo Gold” (off-dry white) or “Desert Rose” (sweet rosé), served as you enter.

Entrée: Choice of Vegetable/Fish/Meat.

• Vegetable:  Roasted Portabello Mushroom with sundried heirloom tomatoes and roasted sweet pepper compote atop a bed of wild rice with saffron; herbs and butter pan sauce with olive oil roasted asparagus.  Wine pairing: “Tempranillo Roble” (red).
• Fish: Grilled Salmon with avocado diced with garlic and oilive oil atop mixed greens; roasted corn salad with vinaigrette.  Wine pairing: “Sauvignon Blanc” (white).
• Meat: Hardwood Smoked Prime Rib with black pepper 24-hr dry rub; creamed potatoes; herbs and butter pan sauce with olive oil roasted asparagus.  Wine pairing: “Crimson Serenade” (red).
• Offered with any of above dishes: New Mexico Green Chili and Black Peppercorn Cream Sauce.

Dessert: Baked Brie topped with Toffee Cashew Herbed Olive Oil Crumble, finished with Berry Butter sauce. Wine pairing: Choice of “Summer Sombra” (sweet white) or “Don Julio Port.”

“Holiday Attire Welcome” — Please bring a non-perishable food item to donate.