Starter: Fraga Farms Goat Cheeses with flat bread, pickled pear and habañero almonds. Served with Cascade’s Spring Gose.
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Starter: Fraga Farms Goat Cheeses with flat bread, pickled pear and habañero almonds. Served with Cascade’s Spring Gose.
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Appetizer: Chef Jeff’s Cold Smoked Salmon Canapes with Creme Fraiche and Dill. Served with 2009 The Vine.
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Appetizer: Chef Jeff’s Cold Smoked Salmon Canapes with Creme Fraiche and Dill. Served with 2009 The Vine.
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Appetizer: beer-battered frog legs with caramel sauce. Served with Cascade’s Busta Nut Brown.
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Appetizer: beer-battered frog legs with caramel sauce. Served with Cascade’s Busta Nut Brown.
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Entree: pan-seared rack of spring lamb from SuDan Farms with cherry demi-glace, quinoa tabouli and corn. Served with Cascade Kriek.
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Entree: pan-seared rack of spring lamb from SuDan Farms with cherry demi-glace, quinoa tabouli and corn. Served with Cascade Kriek.
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Dessert: Beer Belly cheesecake with stone fruit compote. Served with a 2009 Apricot Ale.
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Dessert: Beer Belly cheesecake with stone fruit compote. Served with a 2009 Apricot Ale.
ON THE SECOND THURSDAY of each month, EastBurn plays host to the gastronomically challenging Beer Belly Dinner. Pairing a local brewery with the efforts of noteworthy chefs, it’s a four-course feast with accompanying beers for $35. The event is a smashing deal for the amount and quality of food—not to mention the sheer number of award-winning brews …
