Valentine’s Day Pair Menu

1st Course

Smoked Rainbow Trout Tart with Plum Sauce

Served with Baby Greens tossed in a Shallot Vinaigrette

Beer Pairing: Port Cask Aged 2009 Bare Tree

2nd Course

Hop Infused Beef Consume

Beer Pairing: Heavier Handed

3rd Course

Pan Seared dry rubbed Duck Breast

over a bed of creamy polenta with a Purple Orange-Chipotle  reduction

Beer Pairing: Brett laced Moaten Flemish Red Ale aged in French oak.

Intermezzo

Homemade Avalon Sorbet

4th Course

A mixture of Celerac,  Parsnip, Goat Cheese,  Thyme, Marcona Almonds,  and Trumpet Mushrooms

wrapped in Swiss Chard over Rutabaga Puree with  Thai Sauce

Beer Pairing: Domaine DuPage

5th Course

Locally sourced organic beef tenderloin brushed with a wort reduction served on a bed of

 apple chestnut spoon bread topped with veal demi-glace.

Beer Pairing: 5 year old Philosopher's Stone

6th Course - Geneva based Graham’s Fine Chocolates used 3 ways

A white chocolate mousse made with apricots and Bitter End Pale Ale sandwiched between two layers of

milk chocolate brownies studded with dark chocolate coated candied citrus peel and covered with a dark chocolate ganache.

Beer Pairing: 2006 Hop Juice IIPA pin