Food & Wine Tastings
Summer Pairing June 21, 2010
Appetizers 6:30/Dinner 7:00
Chef Brian Simmons with Chef Travis Barlow
First: Mushroom-asparagus noodle bowl
Brown Ale
Second: Soft shell crab, with a sweet and sour cherry gastrique, and bibb lettuce
Belvedere Pink Grapefruit Vodka
Third: Poached Gulf shrimp with confit of pork belly, cheddar crouton, and spring onion-tomato soup
Cape Mentelle Sauvignon Blanc Semillon
Fourth: Marinated-grilled tenderloin of beef, with Mole (red chili-chocolate sauce), baby leek bread pudding, and butter poached fingerling potatoes
Terrazas Reserva Malbec
Fifth: Grilled Banana split with a trio of housemade ice cream, candied pecans and dark chocolate
Veuve Cliquot Champagne
$75 per person tax and gratuity included
Reservations required
243-3380
http://www.theyardofale.com
Bed & Breakfast Packages
Ask at your local bed and breakfast for stay and dine packages and specials with The Yard of Ale. See our links page for participating B & B’s.
