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Reception Beer: Mort Subite Framboise - Raspberry Lambic |
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Appetizer: Green Lipped Mussel Croquettes. Mussels and fresh herbs combined to make delicate croquettes. Beer: Piraat - Triple I.P.A. |
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Soup Course: Lobster Leek Soup - A cream base soup with lobster, leeks, and Sara Buckwheat Ale. Beer: Sara Buckwheat. Organic Buckwheat Ale |
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Main Course: Lamb Kebab - Tender cubed lamb wrapped in bacon and marinated in Augustijin and fresh herbs. Beer: Augustijin - Abbey Ale |
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Dessert: Belgian Apple Brown Betty - Baked apples marinated in Scotch Silly and served with mango ice cream. Beer: Scotch Silly - Classic Scottish Style Ale made in Belgium. |
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 In a rare quiet moment, Executive Chef Leo Villatoro surveys his planned meal with satisfaction. This beer dinner combined unusual Belgian beers with Leo's golden touch in the kitchen. Creating a menu that compliments highly individualistic beers is one thing, but designing four courses that include the beer as one of the ingredients is another challenge altogether. Leo succeeded on both levels with this glorious dinner. We encourage you to join us soon to see what we mean: like a fine Belgian beer, Leo gets better and better. |
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