February 27, 2013 ~ 7pm
The dinner will be four courses designed by CBC Executive Chef David Drew using only local and fresh ingredients to be paired with Brewmaster Will Meyers’ hand-crafted seasonal brews. There will be representatives from edibleBOSTON magazine, our brew staff and some of the farms featured on the menu. This dinner will be sure to warm your soul on a cold February evening.
The evening’s offerings will include:
Honey Whipped Fresh Cheese, Malt & Hazelnut Soil, Micro Greens
12oz. Flute Local Option
Verrill Farm Spinach Velouté
Chilled Martha’s Vineyard Bay Scallops, Leek & Chorizo Vinaigrette
8oz. Wine Glass Soleil d’Hiver
Wild Massachusetts Lobster Tempura
Onion Soubise, Pickled Sea Beans, Ben’s Mushrooms
8oz. Petit Spring Training IPA
4oz. Sherry Glass Rye Rye Rocco
Bacon Wrapped Tenderloin
House Made Bacon, Grass Fed Massachusetts Beef
Pommes Purée, Kale Soufflé, Lobster Bordelaise
14oz. Tulip Sgt. Pepper
Taza Chocolate Mousse
6oz. Snifter Bad Knees
There are only 60 seats available (many have already sold!)
Reservations are required.
Price is $75 in advance and includes all tax and gratuity.
For more information and reservations call Laura at (617) 494-1994