Note: Tickets go on sale March 27th at 12noon.
This is your ticket to an expertly prepared April Artisan Beer Dinner, prepared Tableside by Chef Jared of Thistle and Mint. This dinner features a bounty of locally sourced spring fare, fresh from the farm. Each course is perfectly paired with a Burns Family Artisan Ales beer.
Each course -pairing will be introduced and explained by Brewmaster and Chef.
Seating begins at 3:30p. Dinner starts promptly at 4pm.
$85/person + Eventbrite processing fee. Gratuity not included.
21+ only.
Omnivore Menu:
Petit Jete | Petite Oeuf
Confit egg yolk, herb oil, juniper cream, red onion roe, buttered toast
Belgian Quad | Fire And Ice
Blackened Trout, spring succotash, cornbread, sumac snow
Genie^Logical V9 | Dust Bowl
Rabbit confit, wild asparagus, buttered popcorn, wild lettuce
Caribbean Calculation | En Adobo
Chamomile carrots, Anaheim peppers, goat cheese, pepitas
Carouse | Buttermilk
Buttermilk panna cotta, rye cake, wildflowers, rhubarb
Vegetarian Menu:
Petit Jete | Petite Oeuf
Confit egg yolk, herb oil, juniper cream, red onion roe, buttered toast
Belgian Quad | Fire and Ice
Blackened turnip, spring succotash, cornbread, sumac snow
Genie^Logical V9 | Dust Bowl
Radish confit, wild asparagus, buttered popcorn, wild lettuce
Caribbean Calculation | En Adobo
Chamomile carrots, Anaheim peppers, goat cheese, pepitas
Carouse | Buttermilk
Buttermilk panna cotta, rye cake, wildflowers, rhubarb