Chef’s Perennial/New Belgium Take-Over Features for October 30th, 2014.

Smoked Knackwurst. Housemade Pork & Veal Hommelbier Knackwurst, Braised ‘La Folie’-Caraway Pickled Red Cabbage, Granny Smith Apple, Dijon, Pretzel Bun $6.5

 

Stout Beef. Salted Belgian Chocolate Stout Braised Beef, Sautéed Buttery Spaetzel with Baby Arugula, ‘Stefon’ Farmhouse Ale Pickled Beets   $25

 

Pork Tenderloin. ‘Hopfintea’ Berlinerweisse Brined Pork Tenderloin, ‘La Terroir’ Sour Ale Cranberry Sauce, Soft Butternut Squash Polenta, Baby Kale  $18

 

Organic Salmon. ‘Hop the Pond’ IPA-Lemon Marinated Faroe Salmon, ‘Saison de Lis’ Tempura Battered Green Beans, Steamed Jasmine Rice, Miso-Ginger Broth $24

 

 

Mark Sulltrop, Proprietor/Executive Chef     Kiel Herman, Sous Chef