FEBRUARY 2026 MENU

FIRST COURSE: Oyster Rockefeller paired with Light the Flames German Pils - oyster on the half-shell on a bed of sea salt, garnished with a charred meyer lemon and fresh micro dill

SECOND COURSE: Citrus Grilled Chicken Salad paired with Mental Enterprise Can Conditioned Belgian-style Blonde Ale - grilled chicken marinated with citrus, served on spring mix with roasted beets, mandarin oranges, candied walnuts, and feta with a champagne vinaigrette 

THIRD COURSE: Spicy Strawberry Gazpacho paired with Keep it Colorful Hazy IPA - strawberry gazpacho with jalapeño served chilled, garnished with a drizzle of olive oil and a berry compote

FOURTH COURSE: Veal Meatball Pasta paired with The Abbey Series: Sanctus Michael Archangelus Tripel - handcut pasta tossed with a classic marinara sauce and topped with a veal meatball, arugula, and sun-dried tomato, finished with fresh parm flakes

FIFTH COURSE: Lamb Chop Polenta paired with The Abbey Series: Domina Nostra Guadalupensis Doppelbock - a polenta base topped with grilled New Zealand lamb chops and roasted heirloom carrots, drizzled with an herbed honey and a bouquet of micro carrot tops

SIXTH COURSE: Tableside Bananas Foster paired with Coconut Catharsis Barrel-aged Strong Ale (2023) - a classic Bananas Foster prepped tableside, served with vanilla bean ice cream