Barley Inspirations
Feast for Six
May 8th, 2004
Chef’s Surprise
Intermezzo
Cantillon Vigneriogn Sorbet
First Course
Roasted Monkfish
Wrapped in Pancetta and stuffed with Dried fruit Compote
Resting in a Sauce of Fresh Cherry, Thyme and Pilsner Urquell
Pilsner Urquell
Westmalle Triple
Intermezzo
The Chicken or the Egg?
Saffron Coriander Custard in Egg Shell
With a Cilantro Potato Chip
Hoegaarden Wit
Pizza Port SPF45 - Saison
Second Course
Grilled Rack of Lamb
Marinated in Alan’s Strong Belgium Ale
Accompanied with a Wild Mushroom Bread Pudding and Beer Poached Asparagus
Topped with an Aged Full Sail Old Boardhead Demi-Glaze
Full Sail Old Boardhead
Aged Alesmith Old Numbskull
Third Course
Cubes of Caramelized Pink Lady Apples
Served over a Homemade Organic Vanilla Bean Ice Cream
And drizzled with an Alaskan Smoked Porter
Alaskan Smoked Porter
Chimay Grand Reserve
