Reception (between 6.30pm-7.15pm)
Aji amarillo and sweety pepper guacamole with cassava root crisps/ fried plantains with trio of Peruvian sauces
Beer pairing: Baynard Saison cocktail (created by guest bartender Rob Scope)
Guests are seated and dinner starts at 7.15pm
Course 2: Hanami Ceviche
~Grilled locally caught and sustainable humbolt squid, scallops, crispy organic porkbelly, avocado, pickled farmer’s market cucumbers, fresh shiso, with a sea buckthorn berry and orange blossom tigre de leche marinade_
Beer pairing: Guardian White IPA
Course 3: Organic duck confit tamales
~Duck confit, sweet potato humita, pine nuts, currents, peruvian chilies with a chicha morada demi and salsa criolla~
Beer pairing: Popinjay dry hopped sour
Course 4: Bourbon and Aji Panca Chili barbeque Organic Elk Brisket
~bourbon, apricot, and aji panca chili braised barbeque organic elk brisket with a huacatay Peruvian black mint chimichurri, double smoked bacon, carmelized ramp and yucca root mash, and buttermilk rocoto chili dusted allium cepa rings~
Beer pairing: Boris Russian Imperial Stout
Course 5: Chirimoya Panna Cotta
~Peruvian custard apple, elderberry honey, candied kumquats, and puffed candied amaranth ~
Beer Pairing: Roxanne black raspberry sour
https://www.facebook.com/events/2004659913084802/