Toronado Belgian Beer Dinner
The First Sunday of the Fourth Month, Two Thousand Nine
  11:30 am - 5:00 pm

Duvel Green – first West Coast keg tapped Special for Dinner

First Course

Charcuturie Platter
homemade pork pate infused with Rochefort 8 soaked figs and pistachios, Chimay Red duck rillettes, easter egg radishes, De Ranke Père Noël poached bosc pears, dried apricot and Hanssens Oude Gueuze mustard and with local breads

Petrus Oude Bruin
Affligem Noel


Second Course

From the Earth
poached white asparagus, black truffles, watercress, black trumpet mushrooms, fennel pollen with a Orval emulsion

Orval


Third Course

Kriek Marbled Foie Gras
Drie Fonteinen Schaerbeekse Kriek marinated foie gras tourchon, mache leaf, De Struise Pannepot ‘caviar’, black flaked sea salt, hibiscus Drie Fonteine Oude Geuze Syrup

Chimay Grand Reserve 3L 2001
Drie Fonteinen Schaerbeekse 2005


Fourth Course

Potato and Leek Soup
purple potatoes pureed with local leeks, Fantôme La Dalmatienne and organic cream

De Ranke XX Bitter


Fifth Course

Duck Braised in Consecration
duck legs infused with Russian River Consecration cooked sous vide with leeks. shallots, thyme, currants, dried sour cherries, topped with a duck Consecration demi-glace and
almond oil powder

De Dolle Oerbier Reserva 2002
Rodenbach Grand Cru


Sixth Course

Pork Belly
Serafin Grand Cru cured Sonoma pork belly with Temptation-pickled brussels sprouts slaw topped with a date, prune & fig Scaldis Noel bbq sauce

Du Pont Avec Les Bons Voeux
De Blaugies Darbyste


Seventh Course

Assorted Belgian Cheeses

Affligem       Trappist style, made with beer, cow’s milk
Chimay  rind washed with Chimay, cow’s milk
Orval      med. soft, Trappist style, cow’s milk
Pate à Chouffe   soft rounds, made with a Chouffe, cow’s milk
Petrus          med. firm, made with Petrus, cow’s milk
St Bernardus     med. hard, made with Watou beer, cow’s milk
Val Dieu             Trappist stype, med. hard, made with Val Dieu, cow’s milk
Westvleteren     small rounds, made with Westvleteren beer, cow’s milk
Westvleteren     softer cheese, not made with beer, cow’s milk

rhubarb and Rodenbach Grand Cru jam, Saucerful of Secrets wort honey, marinated pearl onions, cinnamon & clove smoked almonds, grapefruit zest celery salt and bruges biscuits

Cantillon Iris
Achel Trappist Extra Bruin


Eighth Course

Hop Shoots
lightly blanched tender hop shoots from Moonlight Farms with a bone marrow &
Cantillon Iris gastrique

Poperings Hommel Bier


Ninth Course

Moinette & Marin  Butter Poached Lobster
sliced on a disc of quail egg pain perdu with Tripel Karmeliet & duck fat aioli and
a green herb sauce

Westmalle Tripel
Mauleur Bière Brut


Tenth Course

Cod and Mussel Waterzooi
carrots, spring leeks, baby fennel, fingerling potatoes, Brugse Zot, fish stock and local cream

Dupont Foret


Eleventh Course

Scaldis Prestige Spiked Crème Brulee
beer reduction infused with Belgian sugars and vanilla beans
and Fresh Raspberries

De Struise T’sjeeses


Twelfth Course

It’s Wafer Thin…
Belgian madelines with orange peel and grains of paradise,
Delirium Noel caramel dark chocolate truffle,
Cascade Apricot Ale crème scented with crystallized ginger and
candied tangerine peel in dark chocolate shell,
Valley Brewing Quad Caramel in milk chocolate truffle
Cantillon Lou Pepe Framboise 2006 injected first of the season
strawberries dipped in dark chocolate

De Struise Black Albert
Firestone Walker Saucerful of Secrets 2007
75 Seats Available
Tickets are $150 per person
For more info, check out Toronado.com
vegetarian option available

To download the final menu click here
Click here to add text.For photo's and another perspective of the dinner, check out:
Brookston Beer Bulletin
Draft magazine
Pfiff!
and a second Pfiff!