First Course
Ceviche Playero
Rock crab, scallops, honey, manila mango, papaya, pineapple, jicama, pasilla chiles, grapefruit, lime and plantain tostadas
Paired with
The Cannibal
Strong Belgian Golden Ale. Light bodied but complex and high in alcohol with notes of tropical fruit and spice from the unique yeast strain used in this brew. 2005 GABF gold medal, 2006 World Beer Cup silver medal
Second Course
Roasted Pork Tamale…. Dan’s way
Sweet corn, cilantro and cheesy grits
Paired with
German Pilsner
Dry crisp German lager loaded with continental hops
Third Course
Pescado con Hongos Crema (fish dish)
Serrano marinated woodland mushroom-poblano cream, rustic smashed potatoes and grilled green beans
Paired with
Saison
Belgian Farmhouse Ale, dry and spicy with earthy undertones
Fourth Course
Pato en Clemole Castellano
Grilled-roasted, red chilled rubbed duck breast, mole of ancho and pasilla chiles, pecan and hazelnuts with black beans, braised greens and crispy onions
Paired with
Black and Tan (Ironbound and Porter)
Roasted and chocolate notes marry with the bright character of American hops
Dessert
Chocolate Chipotle Cake with cajeta sauce
Paired with
Baltic Porter
Dark sweet lager with chocolate and mild roasted notes followed by a warming alcohol character
