Brewer’s Dinner Menu

First
Honey Lavender Biscuit, Fresh Chevre, Micro Red Mustard Green
Kriek du Cambridge

Second
Watercress Soup
Green Garlic Escargot, Warm Bread and Butter Crumb, Local Egg
Heather Ale 2009

Spring Dug Parsnip Soup
Gruit Poached Maine Shrimp, Lovage Oil, Fennel Pollen
Weekapaug Gruit

Third
Local Beet Carpaccio
Radish Sprouts, Chervil, Peppercress, Deviled Egg Vinaigrette, Goat Cheese Cracker
Sgt. Pepper

Mustard Breaded Sweet Breads
Fava Bean, Serrano Chili, Porkette, Lemon Oil, “Bock” Jus
Oakquinox

Gulf of Maine Scallops
Cauliflower Puree, Candied Orange, Foie Gras and Chanterelle Cream
Tripel Threat

Fourth
Squid Ink Paella
House Chorizo, Pat’s Littlenecks, Maine Shrimp, Lobster, Green Garlic, Peas and Leeks
Three Rings Belgian Pale Ale

Grilled Ostrich Filet
Wild Mushroom and Truffle Bread Pudding, Grilled Spring Onion, Asparagus,
Scotch Ale Demi
Bannatyne’s Scotch Ale

Roasted Hake Filet
Kennebec Potato, Leeks, Local Spinach, Green Tomato Chow Chow
Biere de Miel

Spring Vegetable Cannelloni
Asparagus, Morels, Peas, Favas and Spring Garlic, Romesco Sauce and Crispy Leeks
Spring Training IPA

Fifth
Coffee and Donuts
Red Barn Espresso Stout

Sour Cherry Claflouti
Kriek Anglaise, Fresh Cream
2010 Arquebus

Y.E.M. Chocolate Semifreddo
Coffee Cake, Brown Butter Caramel
Phil’s Really Old Ale

(Menu Subject to Tweaking and Changing)