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October thru April, Chef Rick Kaniuga features a monthly beer pairing dinner. Five courses paired with specialty beers from our favorite breweries.
1st Course
Cured Duck Breast, Black Currant Sausage, Cherry Compote
Pairing: Zombie Dust - Pale Ale
2nd Course
Chicken Fried Lobster Tail, Peach Gastrique, Cheddar Grits
Pairing: Center Square - Peach Kettle Sour
3rd Course
Smoked Halibut Filet, Grapefruit Remoulade, Fried Capers
Pairing: Dreadnaught - Imperial IPA
4th Course
Cocoa and Coffee Crusted Rib Cap, Caramel Demi, Roasted Root Vegetables
Pairing: Oil of Gladness - Black Barleywine
Dessert Course
Chocolate Fudge Cake, Chile Jam, Blood Orange Buttercream
Pairing: Moloko - Milk Stout