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SAVOR 17 Menu

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SAVOR 17 Menu 2017 SAVORSM Menu HANDSBREWING St. Louis, MO Kriek (Wood-Aged Sour) Madagascar (Wood-Aged Strong Stout) fennel tart | currant mostarda lamb tartare | tamarind | thai basil Gentle anise notes from the fennel, along with the sweet Notes of vanilla accent the tamarind and basil, while the mostarda, bring out funky and barrel notes. malt adds roastiness to the lamb. ADROITTHEORYBREWING Purcellville, VA All I See Is Carrion (Belgian Quadrupel) The Death of Cthulhu (Wood-Aged Strong Stout) olive oil cake | smoked plum | rosemary beef brisket skewer | rosemary | confit potato Smoked plum and sweet Belgian candi sugar brighten Use the potato to set the palate to zero, then try the the palate. The rosemary provides a slight herbal note beer followed by the brisket. Notes of roast and gentle carried by the olive oil. smoke mingle before a delicate rosemary finish. AEROPLAINSBREWING Wichita, KS Bingo's IPA (American IPA) Dove Runner Red Wheat (German Weizenbock) carnitas tamal | ancho | radish olive oil cake | smoked plum | rosemary The masa protects the palate while the carnitas cut The olive oil cake works its way onto the palate, pushing through the hops and dive into the malt. Use the radish the wheat to the sides just a bit. Look for the plum to to bring the hops back to the palate. direct the carbonation to the palate. ALESONGBREWINGANDBLENDING Eugene, OR Here Comes the Sun (Saison) Shake Your Tree (Wood-Aged Sour) cotechino sausage | fava beans | lemon steamed bun | pork belly | pineapple basil salsa While the fava beans and lemon highlight the beer's While the outside of the bun protects the palate, the yeast and complex flavors, the cotechino will pull star of the show is the interaction of the pineapple and attention toward the gentle carbonation. basil with the beer. Supporting Partner ALLAGASHBREWINGCOMPANY Portland, ME Hoppy Table Beer (Belgian Table Beer) Uncommon Crow (Fruited American Sour Ale) morel mushrooms | english peas | scapes lamb kea | orange | yogurt A little bite from the scapes pops the hops in the beer. OK, this is just cool. Take a bite of the kea and then a The sweetness of the peas helps brighten the palate. sip of the beer. Wait a minute. Take another sip of the beer and notice how all the flavors of the dish come roaring back onto the palate. ANCHORBREWINGCOMPANY San Francisco, CA Anchor Steam (California Common) Blackberry Daze IPA (American IPA) Cheese from three artisan cheese purveyors (2nd Floor) ARCADIABREWINGCOMPANY Kalamazoo, MI Mango Suprise (American IPA) Whitsun (English Summer Ale) green coconut curry | papaya salad | thai basil cotechino sausage | fava beans | lemon The gentle heat in the curry brings the hops out to play, Clean malt flavors are highlighted by the fava bean, while the mango and papaya have a calming effect. while the lemon sets the stage for a bright, clean finish. ASPENBREWINGCOMPANY Aspen, CO Cloud 9 Saison (Saison) Silver City Session Ale (American Sour Ale) duck sausage | fig | sage | parsley & celery salad lomo | apple butter | breadstick The fig, parsley, and sage dance with the saison before The thin slice of the lomo and clean notes of the apple the carbonation clears the way for the duck sausage to guide the palate to a gentle, slightly tart finish. settle on the palate. BANDOFBOHEMIA Chicago, IL Lime Leaf Lemongrass Jasmine Wheat Peony Borage (Herb and Spice Beer) (Herb and Spice Beer) oil-poached halibut | fennel | green olive | lemon morel mushrooms | english peas | scapes Gentle notes of fennel and green olive pop all the flavors The spring peas and ramps play off the lemongrass, of the beer onto the palate. The halibut is the teasing out the subtle, clean flavors of jasmine in the foundation, allowing the palate to taste each ingredient beer. as it comes across. Supporting Partner BLUEJACKET Washington, DC Fields of Friendly Strife: Apricots (Saison) Slingshot (American Lager) Raw Bar from Monterey Fish Market (2nd floor) BOSTONBEERCO Boston, MA Samuel Adams Double Bock (German Doppelbock) Samuel Adams Raspberry Lemon Gose (Gose) carnitas tamal | ancho | radish meringue | rhubarb royale Let the masa and carnitas combine to bring the malt A so meringue and flavors of rhubarb play with the salt notes to the front of this pairing. The ancho and radish and berry notes of this beer for a can't-miss pairing. help the final bite in resetting the palate. Supporting Partner BREWERYOMMEGANG Cooperstown, NY Fruition (Fruit Wheat Beer) Pale Sour (Pale American-Belgo Ale) quinoa shortbread | toasted oat butter monkfish | nettle pistou | lemon The quinoa adds a nutty texture and flavor, allowing the It's the lemon that ties this bite together, harmonizing gentle wheat notes to carry the fruit to the oat butter with the gentle, sweet citrus and malt notes of the beer. for a clean finish. Look for the pistou to add a peppery spice to the bite. Supporting Partner BROOKLYNBREWERY Brooklyn, NY Cloaking Device (Brett Beer) Serpent (Belgian Pale Ale) smoked short rib | apple butter fried chicken | pickled brussels sprout slaw The smoke enhances the roast in this beer. Let the apple The Belgian yeast picks up the acid from the Brussels butter highlight what Brett can do in a darker beer style. sprouts, while the coating on the chicken allows the malt to balance the bite. BUTCHERANDTHEBREWER Cleveland, OH Albino Stout (Experimental Beer) Stop Hop Kaboom (American IPA) roast lamb sirloin | achiote | orange marmalade chicken curry salad | golden raisin | apple | walnut Let the orange guide your palate to the malt notes in the The walnut, raisin, and apple combine to play with the beer while the achiote activates the hops. hops, while the curry spices allow the malt to shine in the finish. CAPEMAYBREWINGCOMPANY Cape May, NJ Honey Porter (Robust Porter) The Topsail (Wood-Aged Sour) braised oxtail | roasted shallot | fried garlic | toasted sesame green coconut curry | papaya salad | thai basil Earthy and sour flavors from the beer harmonize with Earthy and sour flavors from the beer harmonize with the creaminess of the curry and the pop of the papaya. the creaminess of the curry and the pop of the papaya. COUNTRYBOYBREWINGCOMPANY Georgetown, KY Cliff Jumper IPA (American IPA) Living Proof Oud Bruin root vegetable panisse | mushrooms | celery salad (Belgian Flanders Oud Bruin) Let the panisse spread over the palate at first to allow duck sausage | fig | sage | parsley & celery salad the hops to stay on top of this bite. The mushrooms While the fig ties the beer to the dish, look to the sage encourage an intense umami finish. to coax subtle herb and spice notes onto the palate. CRUXFERMENTATIONPROJECT Bend, OR Better Off Red (Belgian Flanders Oud Bruins or Red) Sour Golden Ale (Wood-Aged Sour) elk | pepitas | cacao | mole steamed bun | pork belly | pineapple basil salsa The beer cuts right into the mole, separating notes of The pineapple pops the sour right onto the palate while spice, roast, and rich elk. Save enough beer for a complete the dough of the bun cuts it away. Barrel and malt notes finishing sip as notes of mole will come full circle. join the party. CRYINGEAGLEBREWINGCO Lake Charles, LA Calcasieu Common (California Common) Tripel (Belgian Tripel) malted chocolate mousse | coconut tuile sweet potato marshmallow | rye cracker | chili The coconut tuile pulls out a sweetness from the malt that Ready for a cool reaction? Let the sweet potato pull the balances nicely on the palate with the smooth chocolate. sweetness out, while the toast of the mushroom and the rye balance the malt on the palate. DCBRAUBREWING Washington, DC BrauPils (German Pilsener) The Wise and the Lovely (American Imperial Stout) oil-poached halibut | fennel | green olive | lemon elk | pepitas | cacao | mole Use the lemon notes to prepare the palate for a crisp, While the elk works with the deep roast notes of the refreshing sip. The fennel clears the hops out of the way, malt, take a moment to let the reaction of the pepitas letting the malt shine through. and the carbonation settle on your palate. DESCHUTESBREWERY Bend, OR Cultivateur (Specialty Saison) The Abyss Brandy (Wood-Aged Strong Stout) pineapple upside-down cake braised oxtail | roasted shallot | fried garlic | toasted sesame Getting the sugar and pineapple onto the palate first Subtle brandy notes add complexity to this dish, while sets up an intricate finish showcasing the complex the oxtail holds the beer's flavors on the palate. flavors and carbonation in this beer. DIALOGUEBREWING Albuquerque, NM Berliner Weisse (Berliner Weisse) Scarlet Beh Gose (Contemporary Gose) Oysters from Choptank Oyster Company (2nd floor) DOGFISHHEADCRAFTBREWERY Milton, DE Flesh & Blood IPA (American IPA) SeaQuench Ale (Session Sour) roast lamb sirloin | achiote | orange marmalade crab | grapefruit | avocado | pea tendrils From the aroma of the lamb and the orange, the blood The bright, clean notes of this beer pull out the orange in the beer comes to the front of the palate.The sweetness of the crab, while the carbonation cuts achiote helps break through the flavors as well. through the avocado. ELSEGUNDOBREWINGCO El Segundo, CA Mayberry (American IPA) Two 5 Le (Imperial IPA) whipped ricotta | malted toast | arugula pesto chicken shislik | sumac | za’atar | red cabbage Let the ricotta coat the palate a bit so the hops float to The complex notes of the grilled chicken and spices the top and the malt notes settle on the bottom. bring the hops to the forefront. The cabbage provides a gentle sweetness. FAIRWINDSBREWINGCOMPANY Lorton, VA Dank & Stormy (Imperial IPA) Siren's Lure (Specialty Saison) root vegetable panisse | mushrooms | celery salad monkfish | nettle pistou | lemon While the mushroom intensifies the beer on the palate, The pistou works to tie in the saison yeast notes, while the panisse works to keep everything in balance the monkfish adds a level of richness to dive deep into the complex notes of this beer.
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