We were let inside the restaurant around 6:30 and the first course was served right away. It was three different cheese and beer pairings, mimolette with Sierra Nevada 30th Anniversary Grand Cru, maple smoked grafton with Harpoon Oak-Aged Dunkel, and buttercup brie with Dogfish Head My Antonia. The mimolette and Sierra Nevada were both the best cheese and beer from this course.
Second course was a smoked New Hampshire duck breast paired with Dogfish Head Black & Blue. This concerned me a bit as they were starting us off with a 10% beer. There was a blueberry puree sauce with the duck that made this dish work well with the beer. The duck strangely made the Black and Blue have a slightly cherry taste. I had never noticed that before.
Third course was cuban roasted halibut paired with Brooklyn’s Local 1 (a 9% belgian strong ale). Another good pairing, the belgian yeast lended itself nicely to the lighter fish, plus there took the fat from the rabbit and made them into what I can only describe as small crispy pieces of bacon.
Fourth course was rabbit saddle and leg confit paired with the 21st Amendment Hop Crisis (10.5% double IPA). Both were great, the Hop Crisis is a relatively new beer, and at this time is draft only, if you like hoppy beers I would suggest giving it a shot. It was surprisingly balanced and had a nice caramel malt flavor behind the hops.
Finally, the best course of the night, dessert. It was a triple chocolate cake paired with the Great Divide Chocolate Oak-Aged Yeti (9.0%). The Great Divide Yeti series has been discussed a good bit among our group, but this beer was brought to new heights paired with this cake. It was a white chocolate top, with an almost mousse layer in the middle, with an incredible rich cake/brownie/fudgy layer on the bottom. The cake brought out the chocolate in the beer and made it one of the best beer experiences I have had to date.