Northeast Winter Beer Dinner and Whole Hog Dinner – Sold Out

Posted on Jan 2, 2014

Join us at 6:30pm on Wednesday, January 22nd for our Northeast Winter Beer Dinner and Whole Hog Dinner, co-hosted by Chef Brendan Pelley and Matt Carroll of Medfield Wine Shoppe.

$65 per person.  Reservations are required for this event

 

 

Whole Hog & Beer Menu

In keeping with our standards of top quality and freshness, our menus often have daily changes due to market availability

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Amuse Bouche:

Chicharrones

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1st Course

Charcuterie Plate, pate de campagne, crispy fromage de tete, confit shoulder rillettes

Smuttynose Brewing Company, “Durty Mud Season”, American Brown Ale (Portsmouth, NH)

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2nd Course

Grilled Toulouse Sausage, spaetzle, sauerkraut, pickled mustard seeds

Cape Ann Brewing, “Fisherman’s Navigator”, Dopplebock (Gloucester, MA)

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 3rd Course

Braised Pork Belly, pumpkin puree, Brussels sprouts, grilled oyster mushrooms  

 Blue Point Brewing Co., “Winter Ale”, American Amber Ale (Patchogue, NY)

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4th Course

 Grilled Berkshire Pork Chop, Yukon gold potato puree, braised red cabbage, maple glazed carrots, pork mustard jus

Allagash Brewing Co., “Black”, Belgian Style Dark Ale (Portland, ME)

5th Course

Bacon and Eggs Ice Cream, brioche pain perdu, kumquat marmalade

Gritty McDuff’s Brewing Co., “Special Oatmeal”, Stout (Portland, ME)

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Executive Chef: Brendan Pelley

Sous Chef: Nicholas Katavola

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Before placing your order, please inform your server if a person in your party has a food allergy.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illnesses.

A 20% gratuity will be automatically added to parties of six or more