“Hoppy Hours”

an introduction to beer and food… Clark’s chicken liver mousse Beer: Pomme Lambic

one

local lamb tartare…..sunnyside down rye toast, poached egg, turnip wafers Beer: Belgian IPA

two

watermelon, grazing with goat and pig, in a greenhouse local goat’s cheese, greenhouse micros, handmade bacon, cumin vinaigrette Beer: Bier de Garde

three

earth to sorbet. come in sorbet. beets, blackberries, black pepper Beer: Double Wit

four

beef cheeks, drunk from beer, asleep in the garden DeSoto beef, Musser’s white cheddar, Hoyland potato gratin, malt jus Beer: Sour Brown

five

backwards stout float…with an old friend Clark’s egg custard, chocolate, stout ice cream Beer: Imperial Stout

Menu and beer pairings developed and prepared by Chef Rick Martin, Executive Chef, The Westside Local

www.testkitchenkc.com