Join acclaimed chef and restaurateur Richard Sandoval at Lona Nashville for an intimate Día de los Muertos dinner celebrating flavor, memory and tradition.

Enjoy three courses with curated beverage pairings, featuring salmon and sea bass tiradito with saffron aguachile, achiote-braised short rib with a charred poblano cheese enchilada, and pumpkin crème brûlée with coconut salted caramel ice cream.

Signature El Tequileño tequila cocktails complement each dish, weaving notes of marigold, saffron and cacao throughout the evening.

*Yes, dietary restrictions and allergies can be accommodated. Please let us know when booking so we can prepare for your visit.