IPA

  • Born & Raised IPA

    No-Li Brewhouse Paired with Chef's Notes: Tender smoked brisket served on fried yucca chips with pickled green tomatoes.
  • Danzig

    Devils Backbone Brewing Company Paired with Chef's Notes: Bison loin crusted in espresso and seared. Served on a very thin black bread crisp with plum chutney.
  • DayTime

    Lagunitas Brewing Company Paired with , Chef's Notes: A rustic puree of fava beans and English peas, served on toasted baguette and dusted with porcini mushroom powder.
  • Flower Power

    Ithaca Beer Co Paired with Chef's Notes: House cured salmon served on cucumber with a whipped lardo butter, ginger, rye and lemon.
  • Grainstorm Black Rye IPA

    Boulevard Brewing Company Paired with Chef's Notes: Venison shoulder roast, prepared Kansas City burnt ends-style, with a grilled apple salad.
  • Hopitoulas

    NOLA Brewing Company Paired with , Chef's Notes: A rustic puree of fava beans and English peas, served on toasted baguette and dusted with porcini mushroom powder.
  • Hoptimist IPA

    White Street Brewing Company Paired with Chef's Notes: Pastry shells filled with brie, saffron and a touch of brown sugar.
  • Loose Cannon

    Heavy Seas Beer Paired with Chef's Notes: Oven roasted mushrooms stuffed with a mixture of broccoli rabe, pancetta, mushrooms and shallot.
  • Lot # 6

    Evolution Craft Brewing Co. Paired with Chef's Notes: Pastry shells filled with brie, saffron and a touch of brown sugar.
  • Mother’s Milk

    Keegan Ales Paired with Chef's Notes: Rich spice cake soaked in cinnamon and fried French toast style.
  • Rebel IPA

    Boston Beer Company Paired with Chef's Notes: Thin slices of smoked mackerel served on hearts of palm with lemon, dill and caviar crème fraiche.
  • Rich and Dan’s Rye IPA

    Harpoon Brewery Paired with Chef's Notes: Gravlax with fennel mustard: house-cured salmon on black bread with fennel mustard.
  • Riptide

    Heavy Seas Beer Paired with Chef's Notes: Thin slices of Hamachi with finely diced cucumber, radish and bok choy. Finished with a black pepper vinaigrette
  • Rye PA

    New Belgium Brewing Company Paired with Chef's Notes: Duck leg very slowly simmered until soft, pulled from the bone and served on a ragout of French lentils.
  • Saranac Legacy IPA

    Saranac Brewery Paired with Chef's Notes: Chilled, lime-marinated salmon ceviche served with crème fraiche.
  • Snow Wit and the 7 Dwarf Hops

    Sierra Nevada Brewing Co. Paired with , Chef's Notes: Fresh chevre on a honey tuile with orange, fennel and pork cracklings.
  • Southern Drawl

    Great Raft Brewing Paired with Chef's Notes: Steamed clams topped with garlic, thyme and lemon. Served chilled on the shell.
  • The Apprentice

    Societe Brewing Company Paired with Chef's Notes: Paper-thin slices of charred beef tenderloin on walnut bread with tarragon and mustard.
  • Trestles

    Left Coast Brewing Co. Paired with Chef's Notes: Finely textured cornmeal studded with pecans and lightly fried
  • Velvet Merkin

    Firestone Walker Brewing Co Paired with Chef's Notes: Bison loin crusted in espresso and seared. Served on a very thin black bread crisp with plum chutney.
  • White Gold

    Ithaca Beer Co Paired with Chef's Notes: Quail legs basted with olive oil, roasted thyme and cracked black pepper.
  • Whitewalls

    Mother Road Brewing Company Paired with Chef's Notes: Steamed clams topped with garlic, thyme and lemon. Served chilled on the shell.