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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
Beef bacon slider, Wisconsin cheddar, beet slaw
Pairing: Fader - Pilsner
2nd Course
Shrimp + pork meatballs, green curry
Pairing: Wand - Imperial IPA
3rd Course
Basil + tarragon meatloaf, shoestring sweets, marrow gravy
Pairing: Orin - Barrel-Aged Imperial Brown Ale
4th Course
Mint risotto, brisket, orange chutney
Pairing: Vanilla Big Hugs - Imperial Stout
Dessert Course
Bourbon pineapple cake, cherry whip
Beer pairing: Bon Hut - Two year old barrel stock aged six weeks on blueberry skins, plum puree and black currant puree.