We have finalized the Beer Dinner Menu. Here it is! (Call 213-1393 for tickets)1. Almond Couscous Salad – couscous, caramelized red onions, almonds and fresh mint tossed in stout & cherry vinaigrette, served in a Parmesan crisp served with:Brasserie Blonde
- Gorgeous copper-orange ale. Rich, enticing aroma of oranges and lemongrass. Crisp and refreshing on the palate. A perfect blend of malt, spice and sweet & zesty hints of citrus.Bells Amber
- Made from mostly pale malt with some Munich and caramel malts for richness, depth, and a hint of sweetness. Balanced with a melange of hops and a subtle fruity yeast character. The result is a deep copper color and rich flavor. - Note: This beer was substituted for the Great Lakes Burning River because their distributor decided it wasn't worth their while to drop us off just one case.2. Fresh Smoked Salmon – thick salmon filets smoked in-house and served on a bed of beer braised onions and sautéed spinach, topped with horseradish ale cream sauce and garnished with shoestring sweet potatoes served withOlde Number 22 Altbier
– a surprisingly easy-drinking dark ale. Smooth, malty and well-balanced; dry without being too bitter, and full-flavored without being too heavy. Very subtle smoky hints.Schlenkerla Rauchbier Urbock
- The smokiest beer in the world. A dark, rich, intensely smoky bock beer. Produced by one of the only breweries left in Germany that does its own malting. The malt is beech wood smoked for 24 - 36 hours for a resulting dry, smoky grain nicely balanced by sweeter malts. 3. Risotto Cakes with Jackhammer Duxelles – creamy risotto cakes with crisp bread crumb crust, topped with mushroom duxelles spiked with jackhammer old ale and garnished with fried leeks served with
Sacred Cow I.P.A.
– Coppery-gold hue with a full floral hop aroma. Rich toasted malts with a profusion of tangy, citrusy hops that linger in a long satisfying finish.Korbinian Dunkel Weizenbock
- This is an amazingly malty, chewy, creamy and satisfying beer. Malty and spicy palate with the fruity infusion of banana, citrus and clove of a wheat beer and the rich, carmelly strength of a bock. 4. Belgian beef Wellington – top sirloin, Portobello mushrooms, and pearl onions wrapped in puff pastry and drizzled with dubbel demi-glace served withPhat Abbot Dubbel
– Deep mahogany with a rich complex palate. Toffee, toasted malts, dried dark fruits, and sweet candy sugar balanced by a subtle earthy, woodsy quality and spicy hops.Duchesse de Bourgogne
- Red, burnished dark copper color with a frothy manilla head. Sweet caramel, spice, tart apple skin, and cider vinegar aromas. A racy, zesty entry leads to a sweet and bracingly tart medium-to full-bodied palate with caramel apples, cider vinegar, vanilla, and brown spices. Finishes with a caramel and sour apple skin fade. A challenging but very rewarding beer that is a great example of a naturally soured Flemish red ale.5. Napoleon Dopplebock – layers of light polenta and honeyed goat cheese drizzled with caramelized apple terminator butter sauce and garnished with fresh chivesMilestone Cask Conditioned Porter
– This beer is dessert all by itself. Rich and creamy with a complex roasty palate with hints of chocolate, toffee, roasted nuts, and raisins.Kasteel Brown
- This is one of the many outstanding Belgian ales that defies simple categorization. Outstanding vinous sweet roasted malt aromas follow through on a full-bodied palate with chewy texture and a sweet finish that reveals woody nuances. A complex and substantial beer reminiscent of an English old Ale.