Dinner at the Vineyard

Homer Brewing Co.

Chef Chad Kaliher

Bo Bia Rolls
Vietnamese autumn rolls with local rockfish,

ginger, carrots, shredded jicama, sweet potato,

coconut and toasted corn.

Caraway preserved lemon hoisin sauce.
Rye Lager

Yucca Bisque
Yucca purée. Roasted red pepper capicola chutney.*
Red Knot Scottish Ale

Crawfish Croquet
Crawfish croquet on mixed greens.

Morita chile mango marmalade.
Belgium Dark Ale

Beer Braised Wild Boar
Wild boar shank braised in China Poot Porter.

Local fingerling potato mash and broccolini.
China Poot Porter

or

Shortraker
Wasabi, toasted pea, and nori crusted local shortraker.

Edamame and horseradish cream. farro and black forbidden rice pilaf.
Broken Birch Bitter

Imperial Chocolate Pecan Pie
Imperial stout, dark chocolate, pecan pie

with fresh whipped cream.
Royal Imperial Stout

We are happy to adjust the menu to meet your dietary needs.

Saturday April 14, 2012 @ 6:30 p.m.
Homer Brewing Co.
$65.00 includes tax and gratuity