It’s squash blossom season and Hugo’s is celebrating with its annual themed dinner of Mexican dishes that highlight the seasonal delicacy. It includes four courses and an opening reception, each paired with wine. The cost is $88 per person plus tax and gratuity. Reservations are required and available online. The full menu is available below.

Reception
Quesadillas de Flor de Calabaza, Flor de Calabaza Empanadas,
Flor de Calabaza Rellena, Campechano de Flor de Calabaza, Frittata de Flor de Calabaza
‘18 Averan Rosé of Pinot Noir – Willamette Valley, Oregon
NV Sokol Blosser “Blue Bird” Sparkling – Willamette Valley, Oregon

First Course
Ensalada de Camarones: tequila-sautéed shrimp, squash blossom salad with spring mix, quelites, goat cheese, purslane, avocado, squash ribbons, herbs, olive oil, lime
’17 Astrolabe Sauvignon Blanc – Southern Marlborough, New Zealand

Second Course
Atun: charred yellow fin tuna over squash blossom stew, creamy green rice
’17 Mac Forbes Pinot Noir – Yarra Valley – Australia
‘17 Domaine Dublere Chorey-Lès-Beaune Les Maladerottes – Burgundy, France

Third Course
Codorniz: Texas quail stuffed with squash blossom cornbread,
yellow squash mole, squash blossom tamal
’15 Pian di Nova “Il Borro” Red – Tuscany, Italy
‘12 Elyse ‘York Creek’ Petite Sirah – Spring Mountain, California

Fourth Course
Crepas con Cajeta: caramel filled crepes, dulce de leche ice cream, candied pecans
NV Alice “Daman” Prosecco – Valdobiadenne, Italy

$88 per person plus tax and gratuity