Chef Seth will be pairing their beers with five courses:

Breakfast: Bubble and Squeak (Vegetable and potato fritter with or without sausage), farm egg. Paired with St. Botolph’s Town

Lunch: Moules-frites paired with Baby Tree

Afternoon Tea: Tea Sandwiches (Cucumber, Egg salad…) Paired with Fluffy White Rabbits

Dinner: Seafood Waterzooi paired with Jack D’or

Midnight Snack: Cheese Course. Paired with Our Finest Regards

Cost is $65, not including tip. For more information visit VeeVee’s website.

McCormick & Schmick’s Seafood Restaurant Faneuil Hall Market Place

BEER WAR

Cape Ann vs Peak Organic

March 8, 2011

FIVE COURSE DINNER – 10 DIFFERENT BEERS

ONE WINNER THAT YOU CHOOSE!

$45 per person: tax and gratuity included

Dinner at 7pm – Reservations with Credit Card Hold Required

617-973-1561

Premeal Beer: Rare VOS

~ Starter ~
Grilled Shrimp, Gruyere Cheese, Bacon and a Hennepin Mustard
Paired with Hennepin

~ Soup ~
Cheddar, Asiago, and Country Ham
Paired with Witte

~ Entree ~ [choice of]
Roasted Pork Medallions, Zuur au Jus, Smashed, Green Beans
Paired with Zuur

OR

Waterzooi (Flemish Stew with Chicken, Leeks, Fennel, Carrot, and Potato)
Paired with Belgian Pale Ale

~ Dessert ~
Cheesecake
Paired with Three Philosopher’s

All beer dinners are $50 in 2010 (INCLUDING tax, gratuity, and Brown Paper Ticket fee).

For more information visit http://www.brownpapertickets.com/event/128265

MENU

Starter 

Crispy Chicken Crouqette
filled w/ Manchego Cheese, Pears & Roasted Garlic
served over a micro green salad w/ blood orange vinaigrette
paired w/ UFO White

1st Course 

Grilled Duck and Veal Bangers & Mashed
atop Whipped Sweet Potato Champ w/ Grilled Green Onion Gravy
paired w/ Harpoon Celtic Ale 

Main Entree 

Surf & Turf
Irish Curry Braised Short Rib over a grilled shrimp potato boxty & sweet chili emulsion 
paired w/ Harpoon IPA 

Dessert 

Apple & Oats Bread Pudding
w/ cider soaked dried cranberries, fresh cinnamon cream & vanilla creme anglaise 

COST

$40 per person. Reservations are requested.

Visit the Peddlers Daughter for more information

B&G Chef Stephen Oxaal and The Butcher Shop Chef Robert Grant, Harpoon Brewery, and Island Creek Oysters have collectively created an amazing four-course beer dinner at B&G Oysters featuring the launch of the Island Creek Oyster Stout, the 30th installment of the Harpoon 100 Barrel Series.

A limited-batch creation, The Island Creek Oyster Stout features a rich body and smooth feel that is especially perfect for pairing with oysters.

Start the evening with passed appetizers, freshly shucked oysters from the Island Creek Oyster Bar, and samples of Harpoon beers. Stay on for a seated dinner featuring fabulous dishes from the chefs, each thoughtfully paired with a seasonal Harpoon beer.

Harpoon Brewer Katie Tame and Island Creek’s Skip Bennett will be on hand to discuss the collaboration and beer as well as to walk through dining room for table talks throughout dinner. 

MENU 

Passed Appetizers
paired with Harpoon Celtic Ale

Island Creek Oyster
prosecco mignonette

Island Creek Oyster Ceviche
blood orange

Fried Island Creek Oyster
tartar sauce, celery

Island Creek Oyster Chowder
oyster crackers, potato

Vegetable Crudite
bagna couda

Ricotta Gnocchi
beurre monte, truffle oil

Beet Cured Salmon
horseradish, blini

Baked Stuffed Clams
chorizo

Sit Down Menu
Yellowfin Tuna Carpacio
avocado, crème fraîche, black radish vinaigrette
paired with UFO Hefeweizen

Rock Shrimp
black trumpet risotto, smoked butter
paired with Harpoon IPA

Pork Belly
island creek oyster stout, cabbage puree, brussels sprouts
paired with Harpoon 100 Barrel Series Island Creek Oyster Stout

Chocolate Cake
ganache, carmelized walnuts, korova
paired with Harpoon Leviathan Baltic Porter

Cost:
Cocktail Hour Only (6 to 7 PM): $30 per person
Seated Dinner (7:30 PM): $75 per person, includes cocktail hour

Pumpkin Soup garnished with toasted pumpkin seeds

Mesculin Greens w/cranberries, tear drop tomatoes, goat cheese and cranberry vinaigrette dressing

Wagu Beef and Veal Tenderloin

3 potato au gratin, haricot vert w/mini peppers and carrots

Cranberry Tart

For more info visit http://www.learnyourbeer.com.

Amuse – Double Happiness Cocktail; Tangerine Twist, Apple Cider Caviar, Duck >Crackling

First – Island Creek Oyster Bisque; Butter Poached Yukon Gold Potato, Leeks, Fried >Salsify, paired with Blackout Stout

Local Celeriac Soup; Beer Brown Bread Croutons, Crispy Carrot-Celery Salad, Raisin >Jus paired with Cambridge Amber

Second РLong Island Duck Rillette; Cerise Cassee Cherry, Clear Flour Sourdough, >Beer Mustard, Micro Green Salad, Cerise Cass̬e

General Gau’s Frogs Legs, Steamed White Rice, Broccolini, paired with Biere de >Gourde

Maine Lobster Pierogies; Local Spinach, Porcini Cream, Amaretto Crumb Om

Warm New England Vegetable Timbale, Spaghetti Squash, Glazed Root Vegetables, >Aged Gouda, Braised Greens, Hazelnut Vinaigrette paired with Red God

Third – North East Family Farms Venison Loin, Sweet Potato and Chestnut Puree, >Swiss Chard, Sweet Ginger Salt, Natural Jus paired with 2008 Bannatyne’s Scotch Ale

Wild Mushroom Cannelloni, Autumn Squash Bolognese, Toasted Pumpkin Seed, >Parsnip Béchamel, Crispy Kale paired with Great Pumpkin Ale

Braised Rabbit Stew, Gnocchi, Tomato Confit, Hen of the Woods, Local Spinach, >Butternut Squash, Piave Cheese, paired with Sgt. Pepper

Nantucket Bay Scallops, Brown Butter Fried Cauliflower, Fingerling Potato, Candied >Kumquats, Toasted Pinenuts paired with St. Alphonso

Dessert, Vintage Blunderbuss Barleywine Flight Stilton, EVOO Fried Almonds, >Heirloom Apple Compote 2009 Port Finish, 2008 Bourbon finish, 2007 Dryhop finish >paired with Blunderbuss Barleywines

Benevolence Bread Pudding, Barleywined Fruits, Apricot Caramel, Pumpkin Ale Ice >Cream paired with Benevolence

Gingersnap Napoleon; Sweet Pumpkin Custard, Cinnamon Cream, Bittersweet Ganache,

Candied Ginger paired with Olde Pumpkin Porter

For more info call 617-494-1994 or visit http://www.cambrew.com.