"Join us at the brewery on Tuesday, November 13th for craft beer pairings alongside a 5 course dinner constructed by Chef Mark Mishalanie. From salad with beer-marinated fennel to bread pudding made with our tart and roasty "Phased Out" Gose, it's sure to be a feast fit for the start to the holiday season.
Course 1: Local bitter greens, beer marinated fennel, Meyer lemon sabayon, cured duck yolk
Coure 2: Jacob's cattle beans, crackling pork belly, burnt onion jus, salted caramel apple
Course 3: Diver scallop, Fresno chili, Yuzu-chili oil, exotic salt
Course 4: Young hen, root vegetables, caramelized carrot, duxelles, puff pastry
Course 5: "Phased Out" dark gose bread pudding"