Dinner Menu
Sunday, April 1st, 2012
“Beer and Cheese Dinner”
April 1st2012
Large Format Beer Selections by
Joad Bowman of Thistle and Mirth
Pittsfield, Ma
Cheese Pairings by
Matt Rubiner of Rubiner’s
Great Barrington, MA
Amuse
Ommegang – Hennepin, Cooperstown, New York
Berle Farm Yogurt, New York
savory panna cotta, currant, orange zest, pith, sour lemon
First Course
Ommegang – Rare VOS, Cooperstown, New York
Cato Corner Hooligan, Connecticut
“cheesecake”, everything crumbs, smoked arctic char rillettes
Second Course
Cambridge Brewing Company – Bannatyne’s Scotch Ale Cambridge, Massachusetts
Cabot Clothbound Cheddar,Vermont
store bought white bread variations and torched cheese “napoleon”, ketchup braised bacon, our hot sauce
Third Course
Pretty Things – Jack D’or , Westport, Massachusetts
Jasper Hill Farm, Winnimere, Vermont
spaetzle, balsamic smoked onions, Berry Patch spinach, spring garlics, slow poached egg, black pepper
Fourth Course
Maine Beer Company – Peeper Ale, Portland, Maine
Landaff, New Hampshire
crispy lamb neck confit, spicy cheese “whiz”, green olives, quinoa, split peas, fried chickpeas
Sweet
Southern Tier – Imperial Choklat Stout
Lakewood, New York
Bayley Hazen Blue, Vermont
“smore”, blue cheese biscuit, honey marshmallow, chocolate ganache, fig whip and walnut caramel
Sixty Dollars Per Person
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local