The details (and menu) are in for the Sustainable Seafood Dinner

For the past 10 years we’ve been celebrating the great Atlantic Striped Sea Bass with our annual Bass and Beer Festival. This year we thought we’d change things up a little. Don’t get me wrong, we love coming up with as many ways to cook and prepare striper as possible, but it dawned on us that there’s a whole ocean of fish that we’re missing out on…literally.  So, we teamed up with our friends at Slow Food Boston again to bring you another fantastic night pairing locally- and sustainably-caught fish with hand crafted local beers.

Saturday, August 6th from 5 to 11pm at CBC (of course).
For this event you won’t need to buy tickets in advance. Individual tables/groups will be seated together (this is not a family-style meal event)
Reservations are suggested. You can make yours by calling CBC at (617) 494-1994.
All menu items are available a la carte and individually priced.

And now, the menu:

Appetizers

Bi Color Corn Bisque
Butter Poached Lobster, Chorizo Oil, Garlic Chives 6 / with beer 10
Bitchin’ Bitter

Rhode Island Squid Escabeche
Frisee and Cress, Fried Parsley, Carrot-Raisin Vinaigrette 9 / with beer 13
Regatta Golden Ale

Smoked Bluefish Cake
Red Bibb, Horseradish Cream, Pickled Peppers 9 / with beer 13
Valley Girl

Wellfleet Littleneck Ceviche
First of the Season Tomatoes, Sweet Onion and Cilantro
Crispy Chili and Lime Tortillas 11 / with beer 15
CBC HefeWeizen

Entrees

Grilled Wild Striped Bass
Bi Color Corn Succotash with Plympton Pork, Roast Tomato Puree, Sweet Summer Herb Butter 23 / with beer 27
The Audacity of Hops

Miso Marinated Cod
Green and Yellow Beans, Gingery Jasmine Rice, Pickled Eggplant Relish 19 / with beer 23
Sun King

Seared Scallops
Corn and Lobster Hash, Hard Boiled Egg Sauce 24 / with beer 28
Mind Left Body

Roasted Hake
Smoked Potato Puree, Garlicky Summer Greens, Hot Pepper Jelly 18 / with beer 22
Black Ryder

Dessert

Peach Blueberry Cobbler  6 / with beer 10
Arquebus

All seafood sourced in partnership with the Northwest Atlantic Marine Alliance from our
friends Carolyn Eastman of Eastman Fish Market, Gloucester fisherman Vito Giacolone
and the Cape Ann Fresh Catch CSF.

All fruits and vegetables sourced from our friends at Verrill Farms.

Menu by Executive Chef David Drew, Beers by Brewmaster Will Meyers