“Better with Beer”

Cocktail Hour French Gruyere Gougères Coopers Sparkling Ale

one Berkshire Pork Confit, Green Onion Potato Pancake, Pickled Radish Gremolata, Whole Grain Mustard Aioli Capital Pilsner

two Salad of Peach Wood Smoked Salmon, Roasted Beet Carpaccio, Local Spring Greens, Bacon Lardoons, Herbed Croutons, Housemade Ricotta, Poached Egg, Red Wine Vinaigrette Sweet Grass APA

three Olive Oil Poached Monkfish, Emmentaler Stuffed Potato Rosti, Grilled Broccolini Tips, Marinated Olive Tapenade, Grilled Lemon-Olive Oil Infused Butter Sauce Bell's Oberon Ale

four Chilled Spring Pea Soup, Crispy Pancetta, Tarragon Crème Fraiche La Merle Saison

five Whole Roasted Hanger Steak, Horseradish Potato Puree, Creamed Spinach, Candied Shallot, Point Reyes Blue Cheese Verge Founders Centennial Dry Hopped I.P.A.

six Honey-Almond Butter Cake, Local Strawberry Jam, Brown Butter Crème Anglaise, Candied Almonds Otro Mundo Strong Red Ale

This menu was developed and prepared by Executive Chef Zeb Humphrey from Tavern in the Village