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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
Bacon Terrine with Butternut Cakes and Kalamata Cheddar Balls
Pairing: Wet Hop Haze Pin w/ orange and lime
2nd Course
Crispy Duck Fingers, Pickled Beet Slaw, Peach Aioli
Pairing: Wild XXV - Belgian-Style IPA with Peach Preserve
3rd Course
Smoked Salmon, Crispy Duck Skin, Fried Capers, Lemon Spread
Pairing: Goofy Boots - Wet Hopped IPA
4th Course
Spiced Pork, Pear Gastrique, Chile Marmalade
Pairing: Quad
Dessert Course
Mixed Berry Pie and Puddin’
Pairing: Blackberry Lemon Rose