The next iteration of our on-going Industry Ales Supper Club experience is here and this month, its Mardi Gras themed!
Come enjoy a Multi-Course-Dinner designed and prepared by Chef Steven Kowaleski, accompanied by thoughtfully curated Beer, Wine and Cocktail pairings by Lead Bartender Lena Provost, F&B Director Dan Rook and Head Brewer Michael Gretz.
Come Feast With Us!
MARDI GRAS MENU:
Welcome Oysters
Green Tomato Shrub, Fermented Old Bay Seasoning
Course (1) Crawfish Boudin Croquettes
Green Tomato carpaccio, tasso debris Remoulade, sweet giardinera chow chow.
Course (2) Blue Crab Croustade
Creamed leeks and collards, smoked cauliflower and butternut squash, tasso, rum braised green apples topped with seltzer poached blue crab.
Course (3) Not So Po’ Boy
Potato crusted scallops, lobster bisque agnolotti, charred corn served in a cajun bouillabaisse with a crab fat rouille crostini.
Course (4) Blackened Pork Tenderloin
Sweet Potato Grits, cider braised red cabbage, andouille and peach etouffee, sweet pickled okra.
Course (5) Beignettes
Served espresso ganache, powdered sugar