For the Table

Charcuterie and Cheese
Hampshire Pork Pate de Campagne    Rillette of Liberty Farms Duck
Winchester aged Gouda, Temecula, Calif.        Mt. Tam Triple Crème, Point Reyes Station, Calif.

Artisan breads from Bread and Cie, San Diego, Calif.
Pickled market vegetables and cured olives
Hand ground yellow mustard
California strawberry jam
Candied hazelnuts

Malheur Biere  Brut, Brewery Malheur, Buggenhout, Belgium
2006 World Beer Cup Silver, Other Belgian Ales

First

Braised California white sea bass, spring root vegetables, oyster mushroom puree, fava gremolata
Vegetarian: Oyster mushroom risotto, spring root vegetables, fava gremolata

Pale 31, Firestone Walker, Paso Robles, California
2010 World Beer Cup Gold, American Style Pale Ale

Second

Rotolo of spinach, parsnip and roasted hen, parmesan brodo
Vegetarian: Rotolo of spinach, parsnip and pine nut, parmesan brodo

Sculpin, Ballast Point, San Diego, California
2010 World Beer Cup Gold, International Pale Ale

Third

Grilled eye of beef rib, potato gratin, fig reduction, truffled deckle pot-au-feu
Vegetarian: Butter bean cassoulet, spiced carrot, preserved fig

Troegenator, Troegs Brewery, Hershey, Pennsylvania
2010 World Beer Cup Gold, 2008 World Beer Cup Bronze, Traditional German Style Bock

Fourth

Single source chocolate cake, dark chocolate pudding, salted cocoa nib caramel, fudgesicle sorbet

Left Hand Brewing Company Milk Stout, Left Hand Brewing Co., Longmont, Colorado
2008 World Beer Cup Gold, Sweet Stout

Caramel popcorn for the table

Menu designed by Brewers Association culinary consultant Chef Adam Dulye, chef/owner, The Monk’s Kettle and The Abbot’s Cellar.