The menu and beers for this month's beer dinner will commemorate the Renaissance festivals of the Middle Ages with hearty, English-style ales and a peasant-style menu to match.
First Course
Smoked Gouda & Stout Soup with Chive and Rabbit Biscuits Paired with Dogfish Head Midas Touch
Second Course
Grilled Duck & Pork Sausage with Soft-Boiled Quail Eggs, Mushroom Pudding, Bitter Greens & Molasses Vinaigrette Paired with Augustiner BrauMaximator
Third Course
Rye,Cherry & Whole Grain Mustard Stuffed Loin of Pork with Thyme & Goat Cheese Baked Onion, Rutabaga and Hock Reduction Paired with Monk’s Cafe Flemish Sour Ale
Fourth Course
Malted Honey Walnut Cake with Guinness Caramel Turtle Sauce Paired with New Holland Pilgrim’s Dole