First Course
Granny Smith apple, baby arugula, gorgonzola
mousse
salad wrap, with a muscat grape gastric.
Second Course
Tellicherry black pepper crusted- all natural chicken, roasted Meyer lemon aioli,
and fried shallots.
Third Course
Spicy-wild caught shrimp, avocado, and mango puree.
Fourth Course
Haystack Mountain goat cheese tart, complimented
with grilled peach chutney.
Fifth Course
Crème anglese, brulee’d with bourbon infused raw
sugar, with fresh berries.
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Thank you for featuring us in your beer dinner, Tap N Handle! It was absolutely delightful.
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