Willimantic Brewing Company’s

Spring Beer Dinner

Monday, April 20th, 2015

Featuring our house beers.

First Course: Avocado, Orange & Jicama Salad – Topped with crumbled feta cheese and garnished with Maryland crab and avocado spread on Brewer’s bread toast points.
Paired with Anniversary Amber Ale

Second Course: Ale Braised Chicken Stew – Pulled braised chicken simmered with fava beans and fresh peas in a Scotch Tapped broth.

Paired with Scotch Tapped Ale

Third Course: Veal Short Ribs – Roasted veal short ribs accompanied by mushrooms and spring vegetables finished with a Bootlegger IPA and baby onion reduction.

Paired with Bootlegger IPA

Fourth Course: Rhubarb Soup – Spiced rhubarb soup topped with vanilla ice cream and garnished with crispy cayenne pepper wafers.

Paired with Pre-Prohibition Porter