Thank you to all who joined us for our Summer Beer Dinner!
1st Course: Gazpacho with smoked heirloom tomato and Spanish chorizo
paired with Brasserie du Bocq Saison 1858
2nd Course: Crispy octopus with spinach, frisee, pickled beech mushrooms, & beer cream sauce
paired with St. Feuillien Triple
3rd Course: Duck breast curry risotto with beer vinaigrette
paired with Bacchus Oud Bruin
4th Course: Pear filo strudel cake with a cidre sabayon, spun sugar, chocolate sauce, & a scoop of our house-made slow churned vanilla ice cream
paired with Christian Drouin Poire Cidre
This dinner was such a treat for the brasserie to throw! Thank you to all who participated in experiencing our creative menu, learn about the different kinds of ale we offer and their backgrounds, and of course, the vibrant conversation. See you at the next one, stayed tuned for our Dundee Day events!