Belgian Ale Dinner
Wednesday, December 9th 2009
Intro
A Trio of Cured Salmon: Cold Smoked, Lox, and Pickled Served with Toast Points and Salmon Roe
Upright Brewing Co. – Five
Salad
Pan Seared Rock Fish Cheeks Served with Wilted Spinach, Dried Apricots, Chevre and a Sherry Vinaigrette
Abbaye Notre Dame De Scourmont – Chimay PremiËre
Soup
Mussels Steamed with Smoked Sardines, Fennel and Ouzo
Brouwerij Huyghe – Delirium Tremens
MAIN COURSE
Whole Dungeness Crab and Lemon Ginger Infused Butter
Unibroue – La Fin Du Monde
DESSERT
Bada Bing Cherry Belgian Stout Chocolate Mousse with a Tuille Cookie
Fort George Brewery – Bada Bing Cherry Belgian Stout
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