First Course – Hand-made potato gnocchi roasted mushrooms arugula pesto garlic cream. Paired with North Bound and Down New England IPA.
Second Course – Hot smoked salmon with crispy carrot, parsnip cake, dill cream and pickled red onions and beets. Paired with American Light Lager.
Third Course – Beer-braised short ribs with hand-made pasta roasted onions and sautéed spinach topped with pickled shallots and carrots. Paired with German Bock.
Fourth Course – Brown butter parsnips cake with a rosemary cream cheese icing. Paired with Butternut Squash Brown Ale.
TICKETS MUST BE PURCHASED BY 11/25/18!