Beer
with paired food items

February 2nd

- Amuse Bouche -

Orval

with Breaded Hearts of Palm stuffed with Garbanzo Beans,

Dijon Mustard, and Truffle Oil

- First Course -

Köstritzer Schwarzbier

with Lobster Bisque, Croutons, and Meyer Lemon Gremolata

- Second Course -

De Proef Imperial Saison

with Greens, White Wine Vinegar, Lardons, Poached Egg,

and Smoked Salt

- Third Course -

Ommegang Dubbel Ale, aged 18 months

with Red-Wine Braised Beef Short Ribs, Roasted Mash of Parsnips and Fennel, Haricots Verts, Carrots, and Bone Marrow

- Fourth Course -

Dogfish Head 120-Minute IPA

with Blood Orange Sorbet with Cocoa Nib Whipped Cream

and Balsamic Reduction

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