Gallia Belgica

Old world cuisine paired with classic & American interpretations of Belgian style beers.

For the opening reception, we were served:

Duvel

Brouwerji Duvel Moorgat - Breendonk, Belgium

Belgian golden ale, clean and crisp with lively carbonation

Here is the 5 course dinner, in order of how they were served and to follow the beer they were paired with:

Olive Oil Poached Arctic Char

Alyson's apples, Curry puree

Baby Tree
Pretty Things Beer & Ale Project - Holyoke, MA

Belgian-style "quadruple" brewed with dried plums, rich

spice and deep fruit through the nose and palette

Berkshire Pork & Lamb Terrine

Whole grain mustard, baguette

Curieux

Allagash Brewing Co. - Portland, ME

Bourbon barrel-aged, belgian style tripel, spice & hop

notes balance with vanilla, coconut & mash

Hudson Valley Foie Gras Stuffed Vermont Rabbit

Wild mushroom ragout, sparrow arc potatoes

Sgt. Pepper

Cambridge Brewing Co. - Cambridge, MA

Saison-style ale with peppercorns, light earthiness

leads to savory and colorful ground peppers

Smoked Venison Saddle
Mustard spaetzle, winter greensRed Poppy Ale

The Lost Abbey - San Marcos, CA

Sour brown ale aged in barrels, acerbic wood and

vinegar highlight bright, sharp cherries

Pain Perdue
Braised fall fruits, cinnamon-maple cream


Barrel-Aged Autumn Maple Ale

The Bruery - Placentia, CA

Fall seasonal brewed with yams, maple and traditional autumnal spice,

aged in bourbon barrels, rich warming special occasion treat

-nRm