Chef’s Features for Mother’s Tap Take-Over, 9/18 & 9/19/2014.

 

Doozy Corn Dog Fritters.

House-Smoked ‘Super Doozy’ IPA Sausage, Sweet Buttermilk Cornmeal Batter, Sharp Cheddar-Grain Mustard Sauce   $9

 

Bourbon Strip Steak.

Brown Sugar Rubbed & Grilled Strip Steak, Bourbon-Aged I3BM-Bacon-Onion Marmalade, Buttermilk Yukon Potatoes, Garlic Green Beans, Imperial Brown Ale Demi-Glace, Blue Cheese   $32

 

Berry Wit Pork Chop.

Brined & Slow Roasted Double Bone Pork Chop, ‘Wit’s End’ Blackberry-Raspberry Witbier Glaze, Rosemary & Sage Potatoes, Baby Kale    $24

 

D’Lila’s Shrimp & Scallops.

Sautéed Bay Scallops & Jumbo Gulf Shrimp, Butternut Squash, Mushrooms, Napa Cabbage, D’Lila Ale-Miso Butter, Ginger Jasmine Rice    $26

Mark Sulltrop, Proprietor/Executive Chef     Kiel Herman, Sous Chefmother's-logo