1^st Course:
Artichoke Confit – Whole artichoke cooked in Italian infused oil then flash fried, served with a pan seared diver scallop feta cheese, red onion, caper berries with a lemon burr blanc.

Beer pairing: lemon infused Passion of the Heights
Wine pairing: Echo Bay Sauvignon Blanc

2^nd Course:
Watermelon and Pancetta Salad – Sweetened and compressed watermelon served over a bed of frisse and arugula with Italian pancetta, heirloom tomatoes, crumbled goat cheese, pickled watermelon rind mint with a strawberry balsamic vinaigrette.

Beer Pairing: Florida Ave Lager
Wine pairing: Seaglass Rosé

3^rd Course:
Herb Roasted Lamb – Herb encrusted lamb lollipops with roasted heirloom carrots, Israeli couscous with blistered tomatoes preserved lemon and chili flake, finished with a ramp pesto.

Beer pairing: Luminescence Hazy IPA
Wine pairing: Iron and Sand Cabernet Sauvignon

4^th Course:
Peach and Quark Cheesecake

Beer pairing: Peach Cobbler Berliner
Wine pairing: Avissi Prosecco

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