First Course: Spring mix with spinach, grilled tropical fruit, pecans, feta, and a Flesh and Blood reduction // Paired with: Flesh and Blood IPA -7.5% - IPA w/ Blood Orange Juice & Lemon Peel

Second Course: Pan-seared masa corn cake topped with flor de Calabaza, queso fresco and balsamic glaze // Paired with: Namaste - 4.8% - Belgian Style Witbier w/ Lemongrass, Orange Slices & Coriander

Main Course: Spicy Cioppino, Mussels, Bay Scallops and Shrimp with herbs and vegetable medley // Paired With: SeaQuench Ale - 4.9% - German Hybrid Sour w/ Limes, Black Limes & Sea Salt

Dessert: Sweet red corn husk tamales with blueberry stuffing // Paired With: Midas Touch - 9% - Strong Ale w/ Muscat Grapes, Saffron & Honey