Spring Beer Dinner | Willimantic Brewing Company

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

Beer and Bourbon Dinner

Willimantic Brewing Company
Beer & Bourbon Dinner

DATE CHANGED to Monday February 23, 2015!

Featuring our house-brewed beers with Old Forester & Woodford Reserve Bourbons

Willibrew’s Beer and Bourbon Dinner – Featuring Woodford Reserve and Old Forester bourbons along with a barrel aged Willibrew bourbon blend. Our chef has created an amazing menu of four courses to complement the robust flavors. Tickets are $100 and by advanced sale only. Seating is limited for this first time event. Call or stop in and get your tickets today! 860-423-6777

 

First Course: Spicy Sweet Potato & Peanut Soup – Sweet potatoes and peanuts simmered in a spicy poultry broth garnished with crushed peanuts.

Paired with an Old Forester Bourbon & Beer Cocktail

 

 

Second Course: Steak Stuffed Portabellas – Fresh portabella mushroom caps baked with balsamic marinated grilled flank steak, pistachio pesto and baby arugula.

Paired with Woodford Reserve Distiller’s Select Bourbon

 

 

Third Course: Barbequed Ahi Tuna – Grilled Ahi tuna brushed with a zesty barbeque sauce served atop fire roasted red pepper corn cakes. Accompanied by Southern-style collard greens with crispy seared pork belly.

Paired with Woodford Reserve Double Oaked Bourbon

 

 

Fourth Course: Drunken Peach & Cinnamon Crepes– Cinnamon and vanilla crepes filled with grilled drunken peaches and cream.

Paired with Willi Whammer 2014 Barleywine Aged in a Woodford Reserve Barrel

Menu subject to change.

Celebrate Valentine’s Day with our special Couples’ Menu ~ now accepting reservations!

Fall Harvest Beer Dinner

Fall Harvest Beer Dinner

Holiday Beer Dinner

Willimantic Brewing Company

Holiday Beer Dinner 

Sold Out!

Featuring Fresh Hand Crafted Beers from

Back East Brewing Co.

First Course:  New England Beef Stew – Tender cubes of beef simmered with carrots, parsnips, celery, onions and butternut squash in a rich India Pale Ale, beef and vegetable stock and presented in a Brewer’s bread bowl.

~ Paired with Back East Misty Mountain IPA ~

Second Course:  Baby Pear Salad – Smokey bacon wrapped around baby pears with fresh herbed goat cheese, served over baby arugula and dressed with Winterfest sweet honey vinaigrette.

~ Paired with Back East Winterfest ~

 

Third Course:  Phyllo Wrapped Sea Bass – Served over mashed butternut squash folded with sweet Maine lobster and stacked with garlic sautéed red and green heirloom spinach.

~ Paired with Back East Golden Ale ~

 

Fourth Course:  Holiday Plum Pudding – Sweetly spiced steamed plum “Duff” moistened with Imperial Stout and topped with rich English sauce.

 

~ Paired with Back East Imperial Stout ~