2nd Annual Belgian Beer Dinner

March 30th, 2010 7PM
Seating Is Limited, Only $49.95 Per Person, Plus Tax & Sevice Charge
Reserve Early

First Course
Charcuterie, Chimay La Bier Cheese, Passendale Cheese,Assorted Cheeses, Ardenes Ham, Foie Gras, Saucisson Sec, Duck Rillettes
- Saison Silly Farmhouse Ale
Modestly sweetened and fruity, browner that a typical Saison.

Second Course
Ragout de Champignon
Roasted Mushrooms, Wild Ramps, Melted Comte’, Savory Pastry, Hommel Scented Veal Glaze
-Poperings Hommel
A blend of winter, summer and aromatic pale malts,faint honey-yeast character. There is also a rose-like floweriness, from the
bottle-conditioning. Great deal of hop aroma and flavor, orange-zest. Finish is spicy with cumin-seed and dryness from the hops.
7.5% ABV

Third Course
Les Moules
North Country Smoked Bacon, Oven Dried Tomatoes,
Creamy Farmhouse Ale Broth
- Wittekerke White
Spicy subdued bitterness, creamy, aromatic, with a clean, teasing, perfumy fruitiness & faintly herbal tartness

Fourth Course
Pater Brown Braised Pork Belly, Toasted Spaetzle,
Caramelized Sauerkraut
- Kapittel Pater Brown Ale
Dark brown, rich malt flavor. The hop we use is Poperingse hop offer only a light bitterness. 6% ABV

Fifth Course
Brussels Waffle, Scotch Silly Brulee’d Bananas, Warm Caramel Sauce,
Fresh Cream
- Augustijn Tripel
Golden amber-colored beer with a good head. Slight hoppy flavor with a malty background, fruitiness with vanilla flavor. 8% ABV