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 amarynth~

Beer Pairing: Roxanne black raspberry sour