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.
Smoked Gouda & Stout Soup with Chive and Rabbit Biscuits Paired with Dogfish Head Midas Touch
Grilled Duck & Pork Sausage with Soft-Boiled Quail Eggs, Mushroom Pudding, Bitter Greens & Molasses Vinaigrette Paired with Augustiner BrauMaximator
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
Malted Honey Walnut Cake with Guinness Caramel Turtle Sauce Paired with New Holland Pilgrim’s Dole