Belgium Beer Dinner
Friday, September 14th, 2001
7:00 PM, Skyline Park, Napa
First Course
White Castello Brie, Farmers Cheese, “Easter Egg” Radishes,
“Purple” Radishes, “Organic Red Ring” Radishes, Herring in Sour Cream,
Pickled Pearl Onions, Gerkins, Crostini, Assorted Crackers and Little Toasts
Second Course
Potato Leek Soup
Yukon Gold Potatoes with Organic Leeks
and a Belgium Wit (Coriander and Orange Peel Wheat Ale)
Third Course
Farmhouse Salad
Escarole Greens tossed in a Boon Gueeze Vinaigrette
with Spiced Pecans, Edible Flowers and Tri-Colored Baby Tomatoes
Fourth Course
Steamed Mussels
Steamed Mediterranean Mussels
in a Farmhouse Saison with Caramelized Shallots
and Fresh Lemon Thyme
Fifth Course
Braised Rabbit in Kriek
Napa Valley Rabbit Braised in Cherry Lambic
Caramelized Onion, Shallot, Garlic Lemon Thyme, Cinnamon, Dried and Fresh Cherries
and Homemade Chicken Stock
Roasted Pork Loin
Marinated in a Homemade Delirium Nocturnum Mustard
Served atop Stewed Yellow Onions with Lemon Thyme and Belgium Wit
Flemish Style Baby Carrots
Cooked in a Belgium Blonde Beer with Boston Lettuce
and a Roasted Vegetable Stock
Sautéed Turnips with Cinnamon
Gratin of Belgium Endive
Baked Red and Green Belgium Endive in a Smoked Gouda Cheese Sauce
Pomme Frites
Yukon Gold Potatoes Fried Belgium Style
Served with a Onion Garlic Aioli
Portobello Mushroom Caps
Marinated in a Maurde Beer, Grilled and
Stuffed with White Castello Cheese and Grilled Escarole
Sixth Course
Poached Pears
Comice Pears Poached in a Rodenbach Red Ale
with Pear Nectar, Vanilla Beans, All Spice, Cinnamon Sticks,
Nutmeg and reduced to a Syrup
Tarte de Sucra
Flemish Sugar Tart made with Brown Sugar and a custard,
Served with a Organic Blackberry and Raspberry Compote
made with a Blackberry Wit Beer
Belgium Dark Chocolate
Dark Chocolate and Chocolates filled with a Hazelnut Ganache
