We're bustin' out a few of our beloved vintage beers for our November dinner.
First course
Lamb Tartare, greek yogurt, harissa, crispy capers, potato chips
2010 Burton Baton
Second Course
Seared Sea Scallops, venison chorizo, crispy potato, cilantro
2009 Palo Santo
Third Course
Maple braised pork belly, cave aged white cheddar Anson Mill Grits, Red Cabbage Salad
Life and Limb
Fourth Course
Butter poached lobster, foie gras ravioli, porcini mushroom, vanilla
2011 Noble Rot
Dessert Course
Belgian Chocolate and sweet cherry tart, toasted pistachio
2010 World Wide