"Serving Up Sass" Saturday Drag Brunch
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Valentine’s Menu
($55 per person- minimum two persons)
Course 1- choose one
Aji Amarillo Seafood Chowder
~Pacific Ling Cod, Wild Sockeye Salmon, prawns, red nugget potatoe, aji amarillo cream~
Quinoa Ensalada
~quinoa, roasted red pepper, red onion layered with mango and avocado, huacatay and lime vinaigrette, rocoto chili aioli~
Course 2
Trio of Ceviches
Classico- Pacific Ling Cod, aji amarillo, citrus, salsa criolla, sweet corn, poached yam, toasted corn~
Chalaco~ Pacific Ling Cod, Wild Sockeye salmon, prawns, fresh oranges, green leche de tigre marinade, rocoto chili dusted calamari~
Nikkei~ Wild Sockeye salmon, passionfruit ponzu, avocado, mild wasabi aioli~
Course 3- choose one
Aji Panca and Five Spice Rubbed Duck Breast
~with a blood orange and maple glaze, yucca frites with reduced balsamic~
Chulpe Peruvian Boulliabasse
~mussels, clams, Pacific Ling cod, wild Sockeye salmon, prawns, rocoto chili and tomato bouillabaisse, huacatay quinoa honey crostini ~
Course 4
Dessert Platter
Alfajores Peruvian shortbread and dulce leche cookies
Picarones~ sweet potato and pumpkin donuts with orange honey and pisco raspberry sauce
Rocoto chili spiced chocolate fondue with fresh fruit
($55 per person- minimum two persons)
Course 1- choose one
Aji Amarillo Seafood Chowder
~Pacific Ling Cod, Wild Sockeye Salmon, prawns, red nugget potatoe, aji amarillo cream~
Quinoa Ensalada
~quinoa, roasted red pepper, red onion layered with mango and avocado, huacatay and lime vinaigrette, rocoto chili aioli~
Course 2
Trio of Ceviches
Classico- Pacific Ling Cod, aji amarillo, citrus, salsa criolla, sweet corn, poached yam, toasted corn~
Chalaco~ Pacific Ling Cod, Wild Sockeye salmon, prawns, fresh oranges, green leche de tigre marinade, rocoto chili dusted calamari~
Nikkei~ Wild Sockeye salmon, passionfruit ponzu, avocado, mild wasabi aioli~
Course 3- choose one
Aji Panca and Five Spice Rubbed Duck Breast
~with a blood orange and maple glaze, yucca frites with reduced balsamic~
Chulpe Peruvian Boulliabasse
~mussels, clams, Pacific Ling cod, wild Sockeye salmon, prawns, rocoto chili and tomato bouillabaisse, huacatay quinoa honey crostini ~
Course 4
Dessert Platter
Alfajores Peruvian shortbread and dulce leche cookies
Picarones~ sweet potato and pumpkin donuts with orange honey and pisco raspberry sauce
Rocoto chili spiced chocolate fondue with fresh fruit