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
Charcuterie Plate, pate de campagne, crispy fromage de tete, confit shoulder rillettes
Smuttynose Brewing Company, “Durty Mud Season”, American Brown Ale (Portsmouth, NH)
Grilled Toulouse Sausage, spaetzle, sauerkraut, pickled mustard seeds
Cape Ann Brewing, “Fisherman’s Navigator”, Dopplebock (Gloucester, MA)
Braised Pork Belly, pumpkin puree, Brussels sprouts, grilled oyster mushrooms
Blue Point Brewing Co., “Winter Ale”, American Amber Ale (Patchogue, NY)
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)
Bacon and Eggs Ice Cream, brioche pain perdu, kumquat marmalade
Gritty McDuff’s Brewing Co., “Special Oatmeal”, Stout (Portland, ME)
Executive Chef: Brendan Pelley
Sous Chef: Nicholas Katavola
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