Brewmaster's Dinner: Spring Edition

Our head brewer and executive chef collaborate on an intimate five-course dinner where each dish is designed to complement a specially selected beer. This seasonal dinner highlights spring ingredients from local farms paired with exclusive small-batch brews.

Menu Preview

• Course 1: Spring pea veloute with Session Lager
• Course 2: Pan-seared trout with Summer Haze Hefeweizen
• Course 3: Braised lamb shank with Midnight Stout
• Course 4: Local cheese board with Belgian Dubbel
• Course 5: Lavender crème brûlée with Honey Wheat