Don’t miss out on this feasting fiesta at Bacchus with the finest cuisine highlighting the vibrant colors and flavors of Mexico – both in food and beverage!  Join the celebration at our Spring Vegetarian Dinner on Friday, May 5th.

Executive Chef Nick Wirth will create a vibrant vegetarian menu to feature five courses paired with delectable drinks that will make the flavors dance on your palate!

SPRING CINCO DE MAYO DINNER MENU

Ceviche de Vegetales
vegetable ceviche, crispy plantain chips, agua chili
Five Rabbit Cervecería “Gringolandia” Super Pils, Picante Shrubs, Lime, Chipotle Salt

Pozole de Hongos Ahumados
smoked mushroom pozole, fried tortilla, avocado, micro cilantro
Alipus Mezcal, El Mayor Tequila Reposado, Pimento Syrup, Chartreuse, Lime

Quesadilla a la Parilla
garden vegetables, ramp pico de gallo, spiced crema
2015 Granbazán, “Etiqueta Verde” Albariño, Rías Baixas, Spain 

Nopales Marinados
tequila-marinated prickly pear cactus, black bean purée, roasted red pepper sauce
Five Rabbit Cevecería, “Las Chingonas” Huitzi, Belgian Style Hibiscus Golden Ale, Bedford Park, Illionos

Sopapillas
Mexican chocolate mousse, dulce de leche
Rumchata, Kahlua, Godiva Chocolate Liqeuer, Honey Syrup

Spring Vegetarian Dinner at Bacchus
Friday, May 5 at 6:30 p.m.
Five courses with pairings
$75.00, plus tax and gratuity
Purchase your tickets here