Great Lakes Beer Dinner

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First Course

Great Lakes Cran Orange Wheat

Autumn Harvest Salad

Chopped local apples, Bartlett pears, shaved Brussels, pumpkin seeds, bib lettuce, Butterkasse cheese, and sliced bratwursts topped with a pear and rosemary vinaigrette

Second Course

Great Lakes Elliot Ness

Rabbit Stew and Caraway Seed Biscuits

Tenderly braised and served in a rich broth with carrots, tomato and fine herbs

Third Course

Great Lakes Juicy Vibacious Double IPA

Pan-roasted Idaho trout with butternut squash cream over rice pilaf and rosemary-roasted cauliflower

Fourth Course

Great Lakes Edmund Fitzgerald Porter

Warm pretzel bread pudding topped with caramel and vanilla ice cream

Ticket price is inclusive of gratuity. All ticket sales are final and non-refundable

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Host or Publisher The Galley