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January 18th, 2012 By Anne Mitchell | Food & Drink |

Beer Dinner at Nectar

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rabbitNot a Welsh Rarebit. - Tea & Sympathy

Chef Julie Francis at Nectar Restaurant has been offering Dinner Clubs for years.

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It’s her creative way of building customer loyalty and breaking out of the menu rut every now and then with something completely different. The dinner club menu is generally based on a seasonal ingredient: beets, garlic, honey, pork. Always local, always top quality. Next Thursday, Jan. 26, the menu’s based on one of my favorite foods: beer.

Gregg Wilson from Premium Beverage Supply worked with Chef Francis to develop a menu using beer or beer ingredients in every dish.

  • Ale Steamed mussels with pancetta, kumquats, cream, fresh hops and herb salad
  • Pork Terrine with caraway malted mustard, beer pickled vegetables, and smoked crostini
  • Welsh rarebit with roasted tomato, beer braised mushrooms, fried quail egg, crispy leeks
  • Stout Braised beef short rib with beer braised greens, and mashed rutabagas
  • Chocolate malt pancake with dried cherry malted ice cream, chocolate malt ganache

Dinner club starts at 7 p.m. and the cost is $60 per person. There will be three beers featured to drink with the dinner as well at an additional charge. Make reservations by calling 513-929-0525.

 

 
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