Dinner
April 18

radishes with butter and fleur de sel
helles kellerbier, gordon biersch brewery restaurant

 
toasts with green garlic quark, Fra’Mani salametto piccante,
and olive oil
wiesen edel-weisse, weissbierbrauerei g. schneider & sohn

 
asparagus soup with sorrel chiffonade and foraged onion flowers
saison d’épeautre, brasserie blaugies

 
sautéed scallops with sunchoke puree, butter-braised fava beans, oyster mushrooms, and tomato vinaigrette
redemption, russian river brewing co.

 
mini nutella eggrolls with amaretto syrup
maredsous 10, duvel-moortgat

Property of Rich Higgins, Consultant à la Bière
www.richhiggins.com
Copywright 2009