October’s beer dinner takes its cue from the harvest, with a four-course menu that leans into earthy, savory flavors and a little sweetness to finish. Rohrbach beer pairings are selected around each dish, bringing the character of the season into both the plate and the pint.
THE MENU
Course 1 • Butternut Squash and Kale Salad
with spring mix and kale, crumbly blue, craisins, red onion, and maple vinaigrette
Paired with TBA
Course 2 • Wild Mushroom and Gruyère Crostini
garlic and herb wild mushrooms, caramelized onions, and gruyère cheese baked on a crostini, finished with balsamic glaze
Paired with TBA
Course 3 [choice of entrée] • Pork Tenderloin OR Salmon Topped with Mostarda
served with savory bread pudding and garlicy green beans
Paired with TBA
Course 4 • Stuffed Granny Apple
with whipped mascarpone, cinnamon brown sugar, finished with caramel sauce
Paired with TBA
Menu is subject to change. Advance ticket sales only. Tax and gratuity not included. Refunds will be accepted up to three days prior to the event.
Tuesday, October 13 • Railroad St. Beer Hall
Menu is subject to change. Advance ticket sales only. Tax and gratuity not included. Refunds will be accepted up to three days prior to the event.