Gourmet Beer Dinner (Tempe)
7:00 p.m. March 2, 2010
Reception
Sunbru Kölsch
First Course
* Poached Skate Wings*
Pacific Skate Wings poached in lemon butter, served over a white truffle grana risotto with lobster mushroom and cepes.
Hop Knot Ale
Second Course
* Duck Confit over Greens*
A Hudson Valley duck confit croquette served over a bed of mesclun mix with snap peas, yellow tomatoes, Maui onion, Focaccia croutons and a creamy cambonzola dressing.
Oatmeal Stout
Third Course
* Oxtail Ravioli *
Braised Oxtail, bone marrow, asiago, basil and thyme folded in homemade pasta and topped with a wild game ragu, served with steamed baby carrots, turnips, roasted corn and rapini.
Kilt Lifter
Fourth Course
* Figs & Shortbread*
Carmelized figs on a bed of sweetened lemon marscapone cream with fresh berries and mint over pecan shortbread cookies
Raspberry Hefeweizen
