ALL LOCAL BEER DINNER

Join us Wednesday May 29th at 7pm for an All Local Beer Dinner with 5 beers from local breweries paired with 5 complementary courses created by our Head Chef Rosanne DiLeo.

1st course: Sweetbread Pot Pie.
Paired with Rahr The Regulator.

2nd course: Eggplant and onion salad with pickled green beans and goat cheese.
Paired with House Aged Deep Ellum Dream Crusher.

3rd course: Smoked sesame salmon w/ Thai chilli glaze.
Paired with House Cellared Lakewood Bourbon Barrel Temptress.

4th course: Braised duck leg with baby carrots, wilted escarole, and Tasso ham dirty rice. Paired with Community Inspiration.

5th course: Blueberry Yogurt Cake w/ smashed granola.
Paired with Peticolas Alfred Brown.

Reservations are required. Tickets are $50pp (plus tax). Book today on 214-824-7900.

NEW BELGIUM BEER DINNER

Wednesday April 24th we will be hosting New Belgium for our monthly Beer Dinner.

Head Chef Roe DiLeo & Certified Cicerone Mate Hartai have created dishes to compliment New Belgium beers with a focus on the freshness of Spring!

1st course: Pineapple stuffed swordfish with pomegranate and watercress.
Paired with Rampant IPA.

2nd course: Fava bean soup with beer broth & lemongrass.
Paired with Dig Pale Ale.

3rd course: Roasted plums with ricotta cassatine.
Paired with Tart Lychee.

4th course: Smoked pork loin with molasses beets, French green
lentils & clove apples.
Paired with Cascara Quad.

5th course: Peach Melba Crisp with raspberry lambic reduction.
Paired with Sunshine Wheat.

Tickets are just $50pp (plus tax). Reservations are required and can be made on 214-824-7900.

OMMEGANG BEER DINNER

Wednesday March 27th at 7pm we will be featuring Ommegang Brewery for our monthly Beer Dinner.

Ommegang began brewing Belgian-style ales in 1997. Founded by Don Feinberg and Wendy Littlefield, owners of Vanberg and DeWolf beer import company, and three family owned Belgian breweries including Duvel Moortgat. Ommegang started up in a purpose-built building based on a traditional Belgian farmhouse, set on a forme...r 136-acre (0.55 km2) hop farm in the Susqehanna River Valley, four miles (6 km) south of Cooperstown, New York in the Town of Milford.

1st course: Coffee rubbed short rib wonton over chocolate mole with bell pepper & green onion salad. Paired with Indulgence.

2nd course: Seared sea scallop over frisee salad with dried apricots, shaved manchego & local honey
dressing. Paired with Tripel.

3rd course: Deep fried frogs legs with smoked poblano gravy & soft poached egg. Paired with Hougoumont.

4th course: Rosemary pork stuffed quail with sweet milk corn on the cob and stout roasted sweet potatoes. Paired with Art of Darkness.

5th course: Spiced banana bread with lemon curd frosting & salted caramel drizzle. Paired with Seduction.

Only $50pp! Reservations are required and can be made on 214-824-7900 or with our friendly servers.

VEGAN BEER DINNER

Wednesday February 27th 7pm join us for our first vegan beer dinner of 2013! Head Chef Roe Dileo, Certified Cicerone Mate Hartai, and Manager Bevin Maloney have created a 5 course vegan feast!

1st Course: Lime Avocado Tartare with Chili Tofu paired with Oskar Blues Deviant Dales Double IPA

2nd Course: Asian Seitan Vermicelli Soup paired with Rouge Hazelnut Brown.

 

3rd Course: Red Romaine Salad with Shaved Fennel, Daikon, Pickled Yellow Wax Beans, and Buddah's Hand Vinaigrette paired with St. Feuillien Saison

4th Course: Carrot Osso Bucco with Risotto and Tempura Eggplant paired with Dogfish Head Burton Baton

5th Course: Tiramisu with Raspberry Cooli paired with Dogfish Head Palo Santo Marron

Tickets are $50 and reservations can be made by calling 214/824-7900

SOLD OUT - SAINT ARNOLD BEER DINNER

Wednesday January 30^th 7pm we are hosting a very special Saint Arnold Beer Dinner.

Our Head Chef Roe Dileo and Certified Cicerone Mate Hartai have paired 5 rare Saint Arnold beers with an amazing menu.

1st course: Lamb spanakopita with feta and artichoke hearts. Paired with Divine 12.

2nd course: Candied pecan and arugula salad with warm bacon dressing, roasted portabella mushroom and sharp provolone cheese.
Paired with Divine 11.

3rd course: Butternut squash angalotti with cauliflower and bacon glaze. Paired with Divine Reserve 9 (Pumpkinator).

4th course: Smoked skirt steak involtini with spinach and gouda, vanilla parsnip puree and sweet onion jus. Paired with Winter Stout Firkin.

5th course: Truffled cheesecake with bourbon cherries and biscuit crumble. Paired with Bishops Barrel No. 1.

Tickets are $50pp and reservations are required. Book now on 214-824-7900 or with one of our friendly servers.

UPCOMING BEER DINNERS

The Libertine Bar Beer Dinner is a monthly phenomenon! Each month we pair an outstanding special menu with exotic, imported or just plain unique beers. Stay tuned for further details on our upcoming dinners which will be an experience you won't forget.

February 27th   Vegan
March 27th       Ommegang
April 24th         New Belgium

COLLABORATION BEER DINNER

Our next beer dinner is going to be a very special event.

Our Head Chef Roe Dileo has teamed with Josh Black to create a menu featuring all locally sourced produce paired to all collaboration beers.

It is our pleasure to have Josh work with us on this dinner. He started out at Stephen Pyles as a Sous Chef, opened Cedar Social then became the executive chef at Campo. He has consulted with many venues including People’s Last Stand and will soon be at The Establishment.

The beers have been specially chosen by Mate Hartai who is collaborating with fellow Certified Cicerone Jeff Fryman and will be on hand all night to share their knowledge of these beers with guests on the night. Jeff resume include work at The Common Table, Union Bear and an upcoming project with the owners of Goodfriend.

1st course: Hops and salt cured foie gras torchon with citrus curd and pumpernickel soil. Paired with St Feuilliun Green Flash L'Amitie 2011.

2nd course: Chorizo and lemongrass sweet and sour seafood bouillabaisse. Paired with Ommegang Gnomegang (w/ Chouffe).

3rd course: root salad with poached beets, celeriac purée, purple potato and coffee caraway sponge cake. Paired with New Belgium Alpine Super IPA.

4th course: Lamb sugo over prime rib with confit asparagus. Paired with Russian River Avery Collaboration not Litigation.

5th course: carrot cake with drunken raisin trail mix, rum gastrique carrot purée and pecan powdered sugar. Paired with Schmaltz Terrapin Reunion.

Tickets are $70pp and reservations are required. Book now on 214-824-7900.