Reception (between 6.30pm-7.15pm) Aji amarillo and sweety pepper guacamole with cassava root crisps/ fried plantains with trio of Peruvian sauces Beer pairing: Baynard Saison cocktail (created by guest bartender Rob Scope) Guests are seated and dinner starts at 7.15pm Course 2: Hanami Ceviche ~Grilled locally caught and sustainable humbolt squid, scallops, crispy organic porkbelly, avocado, pickled farmer's market cucumbers, fresh shiso, with a sea buckthorn berry and orange blossom tigre de leche marinade_ Beer pairing: Guardian White IPA Course 3:…