When: Fri., Jan. 17, 7:30 p.m. 2014
Enjoy a delightful three course dinner in addition to hors d'oeuvres and dessert, prepared by Executive Chef Vinny Mocarski.
Passed Hors D’oreuvresBrooklyn East India Pale Ale Duck Fat Fingerling Potatoes with Yuzu Crème Fraich and American Caviar Charred Shishito Peppers with Sriracha Aioli Soy Glazed Pork Belly Skewers
First CourseBrooklyn Cuvée la Boîte Vidalia Onion Soup with local Cheddar, Brioche Croutons and Chives
Second CourseBrooklyn Sorachi Ace Long Island Steamers with a Garlic Confit, Baby Fennel and a Baguette
Third CourseBrooklyn Fire and Ice Beer Braised Short Ribs served with Sweet Potato, Brussels Sprouts and Beer Battered Bone Marrow
DessertBrooklyn Black Chocolate Stout Chocolate Stout Cake with Pretzel & Malt Ice Cream and Toasted Cashews