Winter Beer Dinner

Join us for an unforgettable experience crafted by our talented culinary team: Chef Jake, Chef Greg, Chef Zach with beer pairings expertly curated by Caitlin.

THE MENU

Appetizer

Mini Brie, Rosemary, and Cranberry-glazed Phyllo Cups garnished with pecans

Paired with Haw River Carolina Tapestry Finnish Style Sahti Farmhouse Ale, Saxapahaw, NC

First Course

Char-Grilled Wedge Salad

Obvy wedge of iceberg lettuce, roasted cherry tomatoes, chili-rubbed and cured spicy pancetta, tobacco red onions with a pesto-style dressing made from Thai basil, toasted pine nuts, smoked fontina cheese, and chili oil

Paired with Young Clouds Fleeting Clouds Wheat Ale, Hong Kong, China

Second Course 

Airline Chicken Breast Forestiere

Served with Roasted Rosemary Fingerling Potatoes

Paired with Birreria le Baladin Wayan Saison, Piozzo, Piemonte, Italy

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Surf & Turf

Grilled Hanger Steak and Shrimp Served with duchess potatoes and grilled asparagus in a cognac cream sauce

Paired with Weyerbacher Blasphemy Bourbon Barrel Aged Belgian Quad, Easton, Pennsylvania 

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Maple Balsamic and Roasted Vegetable Tart

Paired with Cuvée des Trolls Belgian Strong Pale Ale, Brasserie Dubuisson, Leuze-en-Hainaut, Region Wallonne, Belgium

Dessert Course

Smoldering Brownie Sundae

Stout chocolate brownie, French vanilla crème Anglaise, cacao pecan praline and topped with cherry popping boba and brulée whipped marshmallow

Paired with Cuvée des Jacobins Rouge Flanders Red Ale, Omer Vanderghinste, Kortrijk, Vlaams Gewest Belgium