A five-course beer dinner prepared by Chef Paul Cawn, featuring ales from the newly opened local micro Westbrook Brewing Co. An IPA accompanies the starter course of Hummus with smoked paprika toasted pita, followed by black bean cakes with roasted corn salsa Mole’ Stout. Westbrook's flagship Belgian India Pale Ale pairs with a
spinach and bacon Salad with citrus vinaigrette. The Session Pale Ale will be served with a Filet Duo Neapolitan pizza. The dessert course is a crispy wanton napoleon with lemongrass and blood orange crème and a ginger honey glaze served with the ginger/lemongrass-infused White Thai Witbier.