SPIRIT ROOM DINNER SERIES highlights the great tastes of South American seafood dishes paired with South American regional wines.
There will be 6 wines, education on each pairing, and 6 courses made personally by The Spirit Room's head chef.
The evening's menu will be:
First Course:
Black Clams with lime & local ramps (Bolivia)
Second Course:
Ceviche with Shrimp Empanada & Chimichurri (Peru/Argentina)
Third Course:
Widowfish Corvina - avocado, plantain, quinoa, & fiddlehead (Columbia)
Fourth Course:
Moqueca - Swordfish, shrimp, coconut, ramp, tomato, & cilantro stew - (Northern Brazil)
Fifth Course:
Feijodada con Pescado - Smoked fish, black beans rice, chilies, & citrus (Southern Brasil)
Sixth Course:
Picarones - sweet potato donut - Dulce De Leche Frozen Custard (Peru)
