4.4.14

CENTRAL TX BEER DINNER

Join us Wednesday April 30th at 7pm for a celebration of Central TX brews. Just $60pp you will enjoy 5 courses carefully paired to 5 specially picked beers.

1st Course: Apple pie, chilled apple soup, salted caramel gelato & sharp cheddar flat-bread. Paired with Adelbert's Flying Monk.

2nd Course: Venison blood sausage, bourbon poached pear w/ vanilla-chile vinaigrette. Paired with Real Ale Blakker Firkin.

3rd Course: Banana 3-ways. Roasted, smashed & crispy w/ deep dark chocolate. Paired with Rogness Rook.

4th Course: Texas sturgeon, collard greens, crispy skin & quail egg. Paired with Jesterking Firkin.

5th Course: The Kitchen Sink - chocolate, citrus, cream, avocado & cheese. Paired with Independence Stash IPA.

Reservations are required and can be made on 214-824-7900 or with any staff member.

8.1.14

OSKAR BLUES BEER DINNER


Join us Wednesday February 19th, 7pm as Oskar Blues push the limits of what to expect from craft beer. Featuring amazing beers on Nitro, this is one not to be missed! 

1st - Fig - Burnt Sugar - Foie Gras - Chevre
(Chaka)

2nd - Porcini - Bourbon - Fennel - Frisee - Barley - Beet - -Gentian Root
(G'Knight)

3rd – Smoke -  Butternut Squash Palmier - black butter - pig jowl
(Chub)

4th - Pig Loin – Brussel sprout leaves, bitter lemon
Pig Belly – house made mustard, pear pistou
Pig’s Ear - kumquat, rocket, stems, citrus
(2011 Ten Fidy) (2012 Ten Fidy) & (2013 Ten Fidy)

5th - Rhubarb tart, financier, campari, dust, lemon cream
(Dale's)



Chef: Josh Black # Certified Cicerone: Mate Hartai


Just $65 for 5 amazing courses paired with Oskar Blues brews. Reservations are required and can be made on 214-824-7900 or with your server.

15.11.13

VEGAN BEER DINNER



Wednesday January 8th 2014 7pm

1st course: Crabless cakes with artichoke & arugula salad. Paired with Lakewood Rock Ryder.

2nd course: Smoked parsnip chowder. Paired with Martin House SeptemberFest.

3rd course: Fried frisee salad with sage vinaigrette, grilled eggplant & cranberry compote. Paired with Revolver Mullet Cutter IPA.

4th course: Jackfruit subzi with roasted squash & chickpea croquette. Paired with Community Trinity Tripel.

5th course: Chia rice pudding with candied currants and cacao nibs. Paired with Lakewood Punkel.
 Chef: Roe DiLeo
Just $60 for 5 amazing courses paired with local brews. Reservations are required and can be made on 214-824-7900 or with your server.

25.10.13

RAHR VINTAGE BEER DINNER



Celebrate North Texas Beer Week in style and enjoy this wonderful dinner featuring different vintage beers battling it out against one another.

1st course: Smoked duck ham with candied jalapenos and pistachio matched with veal pate and red pepper chutney. Paired with Pecker Wrecker.

2nd course: Dueling salads of frisee, pear, black pepper honey vinaigrette and pancetta vs. spicy prawn, arugula, and blood orange. 2013 La Grange paired with frisee and 2011 La Grange with prawn.

3rd course: Classic beef duo of Bourguignon and Wellington with country sourdough bread, creamed Swiss chard and scalloped baby potatoes. 2012 Snowmageddon paired with Bourguignon and 2013 Snowmageddon with Wellington.

4th course: Bruleed banana chips with spiced vanilla pudding. Paired with Angry Goat 2012. 
Agave seaweed salad and ginger salt cake. Paired with Angry Goat 2013

5th course: Cheese, quince & persimmon compote with pumpernickel. Paired with 2011 Bourbon Barrel Aged Winter Warmer.
Chef: Roe DiLeo

Reservations are required.Tickets are $60pp (plus tax). See your server for details or call 214-824-7900

 


8.9.13

OKTOBERFEST BEER DINNER


Wednesday September 25th 7pm

Amuse: Oktoberfest baked  pretzels with spicy beer cheese sauce



1st Course:  Assortment of sausages & mustard on fried pumpernickel bread. Paired with Rogue Double Dead Guy.

2nd Course: Dehydrated beef salad w/ romaine hearts, Belgian endive, dried cranberries & whipped cream dressing.  Paired with Hofbräu Oktoberfest.

3rd Course: Smoked sausage & sage stuffed veal saltimbocca w/ leek & cabbage soup. Paired with Ayinger Oktoberfest.

4th Course: Duck fat so ‘let of white beans & smoked coffee rubbed pork belly.
Paired with Aecht Schlenkerla Rauchbier.

5th Course: Fried buck wheat puff dough filled with plum & rose petal jam.
Paired with Brooklyn Oktoberfest.

Chef: Marcus Cue

Just $60pp (plus tax). Reservations are required and can be made on 214-824-7900 or with one of our friendly servers.

24.7.13

DOGFISH HEAD ANCIENT ALES BEER DINNER

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.

Wednesday August 28th we are very lucky to have Dogfish Head Ancient Ales.



1st Course:  Smoked trout and sweet cucumber salad with parsley yogurt dressing. Paired with Sah'tea.

2nd Course: Summer minestrone. Paired with Etrusca.

3rd Course Flat iron steak Carpaccio with horseradish cream, arugula and pickled shallot. Paired with Theobroma.

4th Course: Vegetable stuffed pork tenderloin with glazed pig ears and sweet potato smash. Paired with Chateau Jiahu.

5th Course: White chocolate margue grand gateaux. Paired with Midas Touch.
 
 http://www.dogfish.com/community/news/press-releases/dinnertime-were-taking-our-ancient-ales-on-the-road.htm

http://www.dogfish.com/ancientales

Tickets are $60pp. Reservations are required and can be made on 214-824-7900 or with our friendly staff.