Belgian Beer Fest

Sorry for the Delay, we are gearing up hard for the Belgium Beer Fest

March 25th - April 2nd

Less than a week away at this point and things are coming together as planned.

We are looking at a great tap list at this point. We are going to represent from Belgium as well as the rest of Europe. Way Way Exciting to see some of the more Rare and Obscure beers from outside the Box.

As far as a game plan We will replace the tap Thursday night so Friday March 25th we are game to go for drinking all the goodies.

Sunday March 27th -

Beer and Cheese pairing 2:00pm in the Atrium.

We will be wrapping up the Week April 1st and 2nd.

April 1st

Brain from Stillwater Artinial Ales will be here doing a beer Release 7:00pm a great chance to meet and greet from one of the best brewers out there.

April 2nd

We will cap off the Fest With a 10 Course Beer Dinner. All courses cook and paired with world class beer. A great chance to see why we are all so passionate about what we do. Stillwater will be represented as well as a whole lot of other great brewers.

Reservations are Needed in Advance. If have any questions please feel free to call or stop in.

207-373-1840

Amuse Bouche

Belgian Frites
Tossed in White Truffle Oil, Red Pepper, Garlic and Parmesan Cheese served with Petrus Aged Pale Aioli
*****
Beersel Soup
Free Range Chicken Stock, potato, celery, leek and white pumpkin in a cream sauce with De Dolle Buskeun
*****
Smeus
A classic Fisherman’s Plate Poached Egg, Lobster, and Pureed Potatoes served with a Hollandaise Allagash Triple Sauce
*****
Charcuterie and Fromage Plate
Selection of Dry cured Meat, Sausages and Pate and Imported Belgian cheeses served with Bread, Struise / Mikkeller IPA Mustard,, Gherkins, and Marinated Olives
*****
Duck Confit Salad
Field Greens, Marinated Tomatoes, Cucumbers, with Boon Oude Kriek Mariage Parfait Vinaigrette
*****
Intermezzo
Jolly Pumpkin IO Saison Sorbet
*****
Veal with Sour Cherries
Milk Fed Veal Braised in a Van Twee (De Proef / Bell’s) Sauce, Sour Cherries
Served with Smisje Vuuve Sous Vide White Asparagus and a Braised Belgian Endive
*****
Belgian Beignet
Belgian Donut prepared with Het Kapittel ABT and served with a Black Cat Stout Chocolate Sauce
*****
Trio of Mousse:
White Chocolate Goat Cheese and Cassis Lambic Sauce, Sally Brown Café, and Chocolate Raspberry