Quite the mixed group this last weekend with folk from Mexico, Norway, Holland, and the U.S.

Prawn ceviche cured in a mix of lime juice, cactus fruit, ginger, celery. Topped with pickled olluquito, red onion, limo chilies, peanuts, black sesame, and mint.

Rutini “Trumpeter” Rosé de Malbec Extra Brut

Ajoblanco, chilled soup of toasted bread, almonds and garlic; pureed with cucumber, red fruit vinegar, olive oil, salt and white pepper. Decorated with more toasted almonds, fried leeks, olive oil, and the red fruit vinegar.

Lagarde “Altas Cumbres” Sauvignon Blanc 2020

Semolina raviolo filled with ricotta, port salut, grana padana cheeses, and basil. Topped with a sauté of pecans, garlic, onion, nectarines, chilies, and parsley in olive oil.

La Liga de Enologos “El Bautismo” Criollo Rosado 2021

Fresh cod coated with smoked whole grain mustard and a cap of mushroom duxelles and red quinua. Salsa llajwa cooked down to a paste atop (tomato, bell pepper, rocoto chili, huacatay, garlic). Underneath, olive oil roasted Andean potatoes in a velouté sauce flavored with anchovy, green chili, and parsley.

Vistalba “Tomero” Cabernet Franc 2020

Cheesecake with our own homemade cream cheese blended with cooked down quince paste, walnuts, ginger, cinnamon, and sweetened with honey. Topped with a sugar syrup flavored with espresso and cocoa.

Zuccardi “Malamado” Viognier