SOLD OUT! Beer & Bites - A Taste Of New Orleans - 6:30pm

First Course
KICKED UP CREOLE SAUSAGE BALL BISCUITS
With pork breakfast sausage, cheddar cheese, chopped scallions, and Creole seasonings. Served with sweet-hot dipping sauce.

Paired with: Strangebird’s Dekko – an Amber Lager brewed with Pils, Wheat, Crystal, Biscuit, and Chocolate malts; Warrior and Chinook hops; and German Lager yeast. This beer is mildly sweet and slightly bitter. It has notes of brown sugar, and honeysuckle followed with some jasmine and biscuit.

Second Course
LOUISIANA SUNBURST SALAD
Mixed greens with Port wine soaked dried cranberries, toasted almonds, and sprinkled with crumbled Stilton Cheese. Served with a sweet tangy raspberry vinaigrette with a touch of hot sauce.

Louisiana Sunburst salad is a recipe made famous by the Palace Cafe in New Orleans (located at the foot of the French Quarter).

Paired with: Strangebird’s Petit Colosse – a Belgian Table Beer that has seven different grains and styrian golding hops, which provide balance to the fruity Belgian-yeast derived notes.

Third Course
JAMBALAYA
A New Orleans classic, loaded with Andouille sausage, chicken, shrimp with tomatoes, garlic, Cajun seasonings and the Cajun/Creole “holy trinity”: celery, onion, and green bell pepper.

Paired with Strangebird’s Sly Move New England IPA. Hazy IPA triple dry hopped with Citra, making it a super-approachable IPA. Used all light-colored grains to give it a pleasant glow.

Dessert Course
KING CAKE & ICE CREAM
A traditional New Orleans Mardi Gras favorite. An enriched yeasted bread, similar to brioche with a raspberry cream cheese filling. Decorated with gold, green and purple colored sugars, which are the traditional colors of Mardi Gras. Gold represents power, green stands for faith, and purple is justice. Served with a scoop of vanilla bean ice cream.

Paired with: Strangebird’s The Western – A Black Lager brewed with 2 Row, Pilsen and Carafa malts. Pours black and has notes of chocolate, molasses, and toast.