5 Course Tasting Dinner
Wednesday September 18, 6pm-9pm
one
Pear & Goat Cheese Salad
bosc pear, fresh goat cheese, pickled red onion, endive, watercress, candied walnut, citrus vinaigrette
• Lager
two
Pommes Dauphine
fried potato pâte à choux, truffled parmesan, crème fraîche ranch
• Peach Beach – Wheat Ale with Peach
three
Seared Scallops
za’atar crusted scallops, tahini creamed corn, coriander oil
• MI Fuzz – Foeder Aged Sour Ale Dry Hopped with MI Copper Hops, MI Paradigm Hops & Sumac
four
Roasted Duck
Maple Leaf Farms duck, preserved lemon risotto, arugula, blueberry sage demi
• Blueberry Incipient – Foeder Aged Sour Ale with Blueberry
five
Chocolate Tart
dark chocolate, pistachio, flaky salt
• Phylogenetic – Sour Ale with Tangerine & Vanilla