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Appetizer -- Paired with Drop Top Amber Ale
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Tomato al Pomodoro—Baked Roma tomato stuffed with a Parmigiano cheese and basil risotto,
lightly drizzled with extra virgin olive oil |
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Salad -- Paired with Hoegaarden Original White Ale
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Fresh Spring mix salad with mandarin orange and toasted almonds, dressed with balsamic
vinaigrette |
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Entrée -- Paired with Stella Artois (Please Choose One)
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Pork chop—Pork chop slowly cooked in a rosemary sauce, served with a Parmigiano-potato
croquette
Baked Salmon—Baked fillet of salmon overlaid with an orange-honey sauce, served with bowtie
pasta and vegetables |
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Dessert -- Paired with Leffe Blond
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Chocolate Pear Cake |
