Beer Dinners

2011-12-23T22:49:00.000-08:00

This month we welcome back Rosanne Di Leo as Head Chef and feature Oskar Blues Brewing. Including a 2 year old Ten Fidy Imperial Stout from our own cellaring program!

1st course: Fried oysters with horseradish mignonette, celery confit pickled beets and swiss chard root. Paired with Dale’s Pale Ale.

2nd course: Hot roasted pear soup with a Staffordshire bleu cheese croquette. Paired with Mama's Lil Yella Pils.

3rd course: Radicchio and arugula salad with roasted grapes, pancetta and gruyere cheese in a molasses dressing. Paired with Ten Fidy.

4th course: Roasted Quail stuffed with bacon braised Brussels sprouts, caramelized onion puree and sweet potato pecan butter. Paired with Old Chub.

5th course: Lemongrass and grapefruit panna cotta with mini vanilla puff pastry. Paired with G'Knight

Tickets are just $50pp plus tax. Reservations are required and can be made on 214-824-7900 or with our friendly staff.

Christmas Themed Beer Dinner

2011-12-11T12:10:00.001-08:00

Come enjoy a 5 course winter feast with 5 stellar seasonal offerings from around the world Wednesday Dec 21st 7pm.

1st course
Anchor Christmas paired with pine nut crusted sticky risotto cake with spiced apple drizzle.

2nd course
Deschutes Jubelale paired with crispy pork belly in maple sage crepes.

3rd course
Delerium Noel with cold spiced cream of sour cherry soup.

4th course
Scaldis Noel paired with a beer marinated, braised rabbit leg in a juniper prune sauce with herbed dumplings.

Dessert
Rahr spiced Winter Warmer Cask paired with espresso mousse on a crunchy pumpkin shortbread with ginger air.

Seats are limited so make reservations while they last!

HALLOWEEN COSTUME BEER DINNER

2011-09-25T13:29:00.000-07:00

Stay tuned for details of our upcoming Halloween Costume Beer Dinner Wednesday 26th October featuring an array of devilishly good beer.

For $50 you will enjoy 5 courses paired with 5 devilishly good beers.

1^st Course

Arugula Salad with lemon pepper vinaigrette, shaved parm andtopped with pesto croutons paired with Duvel Single.

2^nd Course

Sausage and Cheddar stuffed mushroom with creamy bbq sauce paired with Dixie Blackened VooDoo.

3^rd Course

Beer Braised Beef Stew served over sweet chili corn,cilantro rice paired with Hobgoblin Ruby Red.

4^th Course

Roasted Sweet Potato Soup, drizzled with cinnamon and nutmegcream and topped with fried sweet potato strings paired with Brooklyn MonsterBarleywine.

5^th Course

Dark Chocolate Truffle Brownies with Spiked Raspberry Glaze,and Chocolate Drizzle paired with Mephistopheles' Stout.

Reservations are required and can be made on 214-824-7900 or with our friendly servers.

CRISPIN CIDER DINNER

2011-08-31T15:01:00.000-07:00

On Wednesday September 14th at 7pm we will host a very special Cider Dinner in partnership with Crispin Cider.

For just $50 you will enjoy 5 courses and 7 Crispin ciders:

Appertif: Crispin Original & Crispin Brut

1st Course: Large prawn stuffed with dill havati cheese and wrapped with proscuitto. Served with an apricot glaze. Paired with The Saint.

2nd Course: Poached Pear Salad
Pears Poached in Crispin Cider and Spices atop spring mix served with candied pecans, red onions & bleu cheese crumbles. Paired with Browns Lane.

3rd Course: Chilled Avocado soup served with a crisp coconut chip and topped with lime dill creme fraiche. Paired with Honey Crisp.

4th Course: Smoked swordfish with orange honey glaze, frizzled Texas sweet onions and served with cranberry lemon risotto. Paired with Landsdowne.

5th Course: Roasted peach and grilled prickly pear served with a ginger lemon grass creme anglaise and cucumber whipped cream. Paired with Fox Barrel.

Tickets are $50 and reservations are required and can be made with our friendly servers or on 214-824-7900.

About Crispin

Classically refined, but not styled as a traditional "sweet beer" beer alternative, Crispin ciders are crisp and clean, not sweet and sticky and never sacrifice superior quality refreshment satisfaction for overbearing complexity.

Always true to the apple, Crispin Hard Ciders naturally fermented in the USA use fresh pressed apple-juice, not from apple juice concentrate, from a premium blend of US West Coast apples, with no added malt, grape wine or spirit alcohol. Crispin’s unique USA produced ciders are smoothed with pure apple juice or from natural sugar sources like organic honey or organic maple syrup, and contain no added colorants, sorbate or benzoate preservatives.

Crispin ciders have 7 different varietals - Original, Light and Brut; classic European styled crisp clean ciders, Browns Lane; an imported classic English dry cider, and the line of Artisanal Reserves; Honey Crisp, The Saint and Lansdowne - unfiltered "cloudy" ciders, ground-breaking "craft beer" uniquely American ciders.

Crispin ciders are all Gluten Free for the wheat-intolerant person.

Vegan Beer Dinner

2011-08-08T13:13:00.000-07:00

SOLD OUT!!
Wednesday August 24th 7pm we have our monthly beer dinner with a spicy vegan theme.

1st Course: Roasted Jalapeño stuffed with Mushroom Duxelles paired with Allagash White.

2nd Course: Wok Tossed Green Beans and Daikon Strips with Peanut Curry paired with Sünner Kölsch.

3rd Course: Ghost Pepper Soup paired with Aventinus Eisbock.

4th Course: Smoked Veggie BBQ Platter with Twice Baked Potato with Celery Root, Artichoke, Eggplant, and Asparagus paired with Great Divide Belgian Style Yeti Imperial Stout.

5th Course: Sweet Chile Glazed Pineapple and Strawberry Trifle paired with Ommegang Aphrodite.

Tickets are $50 for 5 courses with paired beer. Reservations are required and can be made on 214-824-7900 or with our friendly staff.

2011-07-01T09:33:00.000-07:00

This month we go BBQ for our beer dinner with an international BBQ theme paired with Lagunitas beers. For just $50pp you can enjoy 6 courses and 5 beers.

1st Course: Korea - Lamb with Butter Lettuce Cups, Kimchi, Hot Pepper Paste paired with Lagunitas Censored Ale

2nd Course: Jamaica - Jerk Chicken with Mango Pineapple Salad paired with Lagunitas Undercover Investigation Shutdown

3rd Course:India - Prawn Tandoori with Grilled Naan paired with Lagunitas Little Sumpin' Sumpin'

4th Course: Mexico - Carne Asada Tacos with handmade Tortillas and Pickled Vegetables paired with Lagunitas IPA

5th Course: USA - Central Texas Style Pork Ribs with Scratch Baked Beans paired with Lagunitas Imperial Stout

Dessert: Peach Cobbler

Reservations are required and can be made with our friendly staff or over the phone on 214-824-7900.

2011-05-26T12:06:00.000-07:00

Wednesday June 29th 7pm

This month we feature Avery Brewing beers and have a menu inspired by the French Cuisine of Bernard Loiseau, the Troigrois Brothers, Paul Bocuse and Thomas Keller.

1st Course: Salad de Porc - Glazed Pork Belly, Grilled Frisee, Fines Herbs and Apple Cider Vinaigrette. Paired with Avery IPA.

2nd Course: Frog Legs with Spicy Garlic Puree and Parsley Coulis. Paired with Avery White Rascal Belgian Wheat Ale.

3rd Course: Croquette of Brandade with Smoked Tomato Gastrique. Paired with Avery Collaboration not Litagation.

4th Course: Roulade of Beef & Duxelle with Fava Bean Puree. Paired with Avery Salvation.

5th Course: Millefueille with Ancho Chocolate Sauce, Blackberries and Vanilla Whipped Cream. Paired with Avery Samael's.

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

American Craft Beer Week Beer Dinner

2011-05-09T11:24:00.000-07:00

Wednesday May 25th we will celebrate American Craft Beer Week with our monthly beer dinner.

For just $50pp you can enjoy 5 courses each focusing on different fresh seasonal produce prepared by our Head Chef Taylor McCreary paired with 5 American Craft beers.

1st Course: Watermelon
Watermelon radishes w/ watermelon syrup & micro green salad.
Paired with Boulevard Saison Brett.

2nd Course: Arugula
Arugula & leek soup w/ spicy crawfish tails.
Paired with Rahr Pecker Wrecker Imperial Pilsner.

3rd Course: Peas & Carrots
Pea tendrils, baby carrots & Monkfish.
Paired with 2yr vintage Ommegang biére de mars.

4th Course: Heirloom Tomatoes & Blackberries
Heirloom tomatoes & blackberry BBQ Quail w/ sweet onion & potato hash.
Paired with Great Divide Chocolate Oak Aged Yeti Imperial Stout

5th Course: Rhubarb
Rhubarb creme brulee w/ strawberry & basil sauce.
Paired with Real Ale Devil's Backbone.

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

St Arnold Beer Dinner

2011-04-11T14:20:00.000-07:00

Wednesday 27th April we will host our regular beer dinner highlighting St Arnold brews.

1st Course: Mahi Mahi Ceviche with Plantain Chifle paired with Summer Pils.

2nd Course: Peanut and Chicken Thigh Soup paired with Amber.

3rd Course: Deviled Egg with Arugula and Chicharron Salt paired with Wheat.

Special: St Arnold Divine w/ Sliced Scallops and Peach Gastrique.

4th Course: Spicy Hot Pot of Soba Noodles, Vegetables, and Crispy Duck Breast paired with Elissa.

5th Course: Chocolate layered mousse cake with cherry compote, white and dark chocolate drizzle and french vanilla whipped cream paired with Farmers Brown Cask Ale

Tickets are $50pp and reservations are required. You can book now on 214-824-7900.

Vegan Beer Dinner

2011-04-03T18:23:00.001-07:00

By a special request from DallasVegan.com our Head Chef Taylor McCreary has prepared a Vegan Beer Dinner.

1. Duo of soup: Spicy Tequila Gazpacho and Butternut Squash. Paired w/ Deschutes Red Chair North West Pale Ale.
Red Chair's unusually complex grail bill of 7 malts gives it a great body and a good base yet stays a classic American hop forward pale with a nice citrus and grapefruit nose. It will play nicely with both soups, enhancing the spice of the spicy gazpacho and cutting some of the richness of the butternut squash.

2. Pine Nut "Goat Cheese" w/ Beet Ravioli and Balsamic and Black Garlic Reduction. Paired w/ Samuel Smith's Nut Brown Ale.
Samuel Smith is famous for its brown ales and stouts, the nut brown being one of their most well loved exports. The nutty toasted flavors of the nut brown will pair nicely with the earthly flavors that we will encounter in the beet and goat cheese ravioli without dominating the body and texture.

3. Wild Mushroom and Fiddle Head Fern Stroganoff. Paired w/ Unibroue Don de Dieu Triple Wheat Ale.
The high amount of fruit estery flavors found in Don de Dieu will add an extra level of complexity to the natural flavors of the wild mushrooms. The lightly spicy finish and high gravity will match the finish of the dish well in both flavor and intensity.

4. Chile Rellenos stuffed w/ Quinoa, Lentils, and Sweet Potato. Paired with Great Divide Colette Farmhouse.
The sweet yeast and fruit start of Colette sets it apart from most traditional saisons as does its slightly muted hop presence and lighter body. These qualities make it perfectly suited to a spicy chile forward dish help tie the pairing together. The body and faintly tart finish will help contrast the sweeter richer flavors introduced by the sweet potato and lentils.

5. Vegan Cheesecake w/ Macerated Berries. Paired w/ North Coast Old Rasputin Imperial Stout.
The intensity of the berries and the richness of the cheesecake call for a pairing with a style that is both flavorful and substantial enough in body to match. The imperial stout carries excellent coffee chocolate and roasted flavors that will harmonize with the dreamy richness of the cheesecake and help highlight the tart sweetness of the macerated berries.

We are currently sold out for this beer dinner but check out us out at facebook.com/beer.libertine to keep up to date with future Vegan Beer Dinners.

2011-03-02T15:21:00.000-08:00

Wednesday 30th March 7pm

Our monthly Beer Dinner this month spotlights Texas' Jester King Craft Brewery, an authentic farmhouse brewery committed to brewing artisan ales of great depth and character.

For just $50pp you will enjoy 5 courses that our Head Chef Taylor McCreary has paired with 5 of the Jesterking beers.

1st Course: Chilled Champagne & Melon Soup paired with Drinkin the Sunbelt

2nd Course: Belgian Endive Caps filled with Smoked Trout Mousse paired with Commercial Suicide

3rd Course: Radish & Parsley Salad w/ Kumquat Vinaigrette paired with Wytchmaker

4th Course: Cassoulet (French Meat & Bean Casserole) paired with Boxer's Revenge

5th Course: Tiramisu paired with Black Metal Stout

Reservations are required and can be made with our friendly servers or over the phone on 214-824-7900.

N.B. Cancellations must be made at least 24 hours prior to avoid full charge.

2011-01-27T22:26:00.000-08:00

Wednesday February 23rd 7pm

Join us for our next Beer Dinner inspired by the range of Unibroue beers and the Winter season with a tip of the hat to Canadian cuisine thrown in.

For just $50pp (plus tax) you will enjoy 5 courses paired with 5 beers.

1st Course: Cucumber & Watermelon Salad paired with Ephemere.

2nd Course: Roasted Red Bell Pepper & Pancetta Soup paired with Trois Pistoles.

3rd Course: Cauliflower & Piave Gratin paired with Blanche de Chambley.

4th Course: Roasted Ribeye w/ Maple Syrup & Coffee Reduction. Served with Poutine and paired with Maudite.

5th Course: Apricot & Thyme Strussel paired with La Fin Du Monde.

Reservations are required so book your spot today with on of our friendly servers or on 214-824-7900.

2011-01-19T13:30:00.000-08:00

Wednesday 26th January 7pm
Beer Dinner

5 courses paired with 5 beers for just $50pp (plus tax).

1st Course: Roasted Fennel Flatbread
Paired with: Summit Oktoberfest

2nd Course: Carrot & Leek Soup
Paired with: Summit IPA

3rd Course: Risotto
Paired with: Summit Red Ale

4th Course: Herb Goat Cheese & Garlic Butter Roasted Chicken w/ Brussel Sprouts & Spanish Chorizo
Paired with: Summit Winter Ale

5th Course: Blood Orange Buttermilk Sorbet
Paired with: Summit EPA

Reservations are required so book now on 214-824-7900 or with one of our friendly servers.

Holiday Beer Dinner Wed Dec 29th 7pm

2010-11-27T21:55:00.000-08:00

Celebrating Christmas around the world.

1 Italy - Calamari Salad

2 Thailand - Green Curry with Shrimp and Eggplant

3 Mexico - Pork Pozole

4 Spain - Cordero Asado (Roasted Leg of Lamb)

5 France - Buche de Noel

Paired with: St Arnold Christmas Ale, Sierra Nevada Celebration, Harpoon Winter Warmer, Anchor Christmas and Delerium Noel.

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

OMMEGANG BEER DINNER

2010-11-02T13:27:00.000-07:00

Wednesday 17th November 7pm

Featuring the Ommegang beers: 3 Philosophers, Hennepin, Witte, Rare VOS and Adoration.

1st Course - Fig and prosciutto with reduced balsamic vinegar and black garlic

2nd Course - Artichoke and lemongrass soup

3rd Course - Wild mushroom ragout

4th Course - Seared duck breast with baby turnips in brown butter and celery root purée

5th Course - Pumpkin panna cotta with graham cracker dust

Reservations are required. Secure your spot today 214-824-7900. $50 (plus tax).

Devilishly Good Beer Dinner

2010-10-15T13:09:00.000-07:00

Five courses paired with five devilish good beers.

1st Course: Scallops steamed with Duvel with a Squash, Zucchini, Shallot and Red Bell Pepper Ribbon Salad.
Paired with Duvel.
2nd Course: Cream of Fennel Soup topped with Smoked Chicken Thigh.
Paired with Hop Devil.
3rd Course: Fettucini Carbonara.
Paired with Devil's Backbone.
4th Course: Harrisa rubbed Tenderloin of Beef with Purple Potato Puree.
Paired with Maudite.
5th Course: Bananas Foster with a Dead Guy Reduction.
Paired with Rogue Dead Guy.

Our new chef Taylor McCreary has paired these amazing beers with complimentary dishes in our Halloween theme.

Reservations required. Tickets only $50 plus tax. Book your spot today on 214-824-7900 or with our friendly servers.

Spaten Oktoberfest Beer Dinner

2010-09-03T14:37:00.000-07:00

Wednesday 29th September 7pm
One of Germany's most successful breweries, Spaten is deeply rooted in Munich's venerable beer-brewing tradition, yet it remains modern and dynamic and we are excited to bring you 5 Spaten beers paired with 5 courses for only $50 (plus tax)

1st course

Apple and pear potato pancakes with spicy lingonberry sauce.
Paired with Spaten Oktoberfest.

2nd course

Ale spiked smoked salmon chowder with sourdough crostini.
Paired with Spaten Dunkel.

3rd course

Veal and Smoked Ham hock filled Cabbage rolls with gypsy cabbage.
Paired with Spaten Premium.

4th course

Smoked Gruyere and Hungarian sausage stuffed pork Schnitzel and home made Spatzle with cucumber salad.
Paired with Spaten Bock.

5th course

Plum and farmer cheese stuffed Pierogies with cinnamon glaze.
Paired with Spaten Optimator.

Reservations are required. Book on 214-824-7900 or with our friendly servers.

August 25 Rahr Beer Dinner!

2010-07-30T21:06:00.000-07:00

We're very excited to announce the menu our Chef Matt Reddick has created for our upcoming Rahr & Sons beer dinner!

5 Courses paired with 5 beers from Rahr

Tickets are $50 (plus tax)....

1st Course Shaved Fennel Salad with Buffalo Butt Fig & Red Onion Chutney, Arugula and Toasted Pine Nuts tossed in a Red Pepper Vinaigrette.
Paired with Rahr Buffalo Butt

2nd Course Atlantic Cod with a White Asparagus Blonde Lager Veloute and Turnip Puree.
Paired with Rahr Blonde Lager

3rd Course Blind Salamander English Pale Ale Marinated Bangers & Mash.
Paired with Rahr Blind Salamander

4th Course Brisket Tamales 3 ways, Traditional, Barbeque & Curry topped with an Ugly Pug Mole Chilli Con Carne with Mexican Rice.
Paired with Rahr Ugly Pug Black Lager

5th Course Bannoffee (Banana & Toffee) Pudding Cake served with Summertime Wheat.
Paired with Rahr Summertime Wheat

Contact us directly for reservations: 214-824-7900

Rahr & Sons Brewery History
Fritz and Erin founded Rahr & Sons Brewing Co. in the fall of 2004. In five years, the brewery has more than doubled its brewing capacity - from 2,000 barrels per year to over 5,000 barrels per year and has won fifteen nationally-recognized awards, including a Bronze Medal at the 2008 World Beer Cup for Bucking Bock and 2009 National Grand Champion from the United States Beer Tasting Championships for Iron Thistle.

JULY 28th : NORTH COAST BEER DINNER

2010-06-11T19:25:00.000-07:00

AHOY! NORTH COAST BEER DINNER JULY 28th

Located in the town of Fort Bragg off of California's Mendocino coast, the North Coast Brewery has become one of the most highly decorated breweries in California to date. their impressive array of fine ales lagers and stouts have wowed crowds since 1988 but most of their recipes date back much further. With Brew Master Mark Ruedrich at the helm, North Coast has mannaged to spread to 47 states as well as Europe and the Pacific rim. We have featured fan favorites such as the Red Seal Ale, Scrimshaw Pils, Old Rasputin Imperial Stout, Brother Thelonious and the Pranqster Belgian style Blonde. finally our continually developing relationship with this gem of a brewery will manifest in a much anticipated beer dinner.

1st Course: La Merle marinated beet salad with roasted almonds, apples and pears w/ La Merle Saison

2nd Course: Red Seal broth with sweet potato gnocchi and blue crab w/ Red Seal Ale

3rd Course: Pork loin ballotine wrapped in prosciutto with Old Rasputin glaze and roasted root vegetables w/ Old Rasputin Imperial Stout

4th Course: Braised ham hocks with savory Brother Thelonious pear chutney w/ Brother Therlonious

5th Course: Blood orange granita with a Pranquster reduction syrup w/ Pranquster Belgian style golden ale

As always the price is $50 per person and the dinner starts at 7pm.
Get those reservations in soon folks, theyre flying fast!

2010-05-08T17:13:00.000-07:00

The next beer dinner at The Libertine Bar will be on May 26th at 7 pm.

We will be featuring beers from Shiner and Bridgeport Brewing.

Check out the menu! Reservations required.

1st course: Roasted mushroom caps stuffed with deviled crab & dill ranch paired with Bridgeport IPA.

2nd course: Tarragon duck soup with roasted almonds paired with Bridgeport Hop Czar.

3rd course: Chopped tuna salad with hearts of palm & artichoke paired with Shiner Bock.

4th course: Slow cooked Shiner brisket with rustic rosemary mashers and fried broccoli paired with Shiner Smokehouse.

5th course: Hazelnut S'mores with house made mint-blackberry gelato paired with Shiner 101.

BOULEVARD BEER DINNER MAY 5TH

2010-04-10T15:04:00.002-07:00

This month's Beer dinner brews come to us from or good friends at Boulevard. The Boulevard brewery has been striving to equate american beer with excelence since 1989. Based in Kansas City they've mannaged to spread malt, hops and Kansas City charm throught the midwest. Were excited to have them back for a second time with amazing new beers and food to match! This one's going to be a good one folks you dont want to miss out!

Please note the date for the dinner has been changed to Wednesday May 5th

1st course: Sweet Peppers stuffed w/ roasted Tobasco chicken and red bean puree paired with Pale Ale

2nd course: Bacon, Leek, Tomato & Potato soup paired with Boss Tom's Golden Bock

3rd course: Arugula salad with grapefruit, walnuts and Gran Marnier vinaigrette paired with Wheat

4th course: Pistachio crusted Salmon and blackened Crawfish over sauteed Spinach and Pancetta w/ Bearnaise sauce paired with Tank 7

5th course: Banana coffee pie with chocolate covered raisins and espresso cream paired with Collaboration no. 1 Imperial Pilsner

See you at 7pm !

DIAGEO BEER DINNER WED MAR 31ST

2010-03-15T18:28:00.000-07:00

This month we will be featuring the beers from Diageo. Coined from the Latin word for "day" and the Greek word for " world", meaning that every day people celebrate with the brands from this great and diverse company. We will have five courses paired with five beers from Diageo's profile, for the low price of $50 per person. The fun starts at 7PM, and it's always a hoot! Here's this month's menu:

1st Course: Slow cooked cabbage rolls & oven frien oysters w/ tomato cream. Paired with Guinness Stout

2nd Course: Salmon chowder & Irish soda bread. Paired with Kilkenny

3rd Course: Deconstructed green salad with horseradish dressing & beer poached carrots. Paired with Smithwick's

4th Course: Braised pork chop & mustard dressing with Reuben baked potato. Paired with Harp Lager

5th Course: Whiskey cheesecake with poached pears granola & almond rock candy. Paired with Guinness Extra Stout

Hope to see you here!!!

Wednesday March 31st Beer Dinner

2010-02-27T17:49:00.000-08:00

The next beer dinner at The Libertine Bar will be at 7 pm on Wednesday March 31st. We will feature beers from Guiness and Smithwick's(among others).Menu and beer pairings to be announced soon!

BEER DINNER WED FEB 24th

2010-02-18T21:50:00.000-08:00

The next beer dinner at The Libertine Bar will be Wednesday February 24 at 7 pm. This month we are featuring beers from two breweries, Stone Brewing and Spaten Brewing. Three beers from each company will be paired with original cuisine. This is the first collaboration dinnner we have ever done and are very excited about it! Reservations are required, tickets are $50 per person. Tickets can be purchased by phone or in person at The Libertine. Check out the menu below:

Amuse: Braised Beef Crustini with Cocoa Sauce paired with Stone Smoked Porter

1st Course: Dill Cream Cheese Filled Cucumber with Roasted Sunflower Seeds & Horseradish Chive Yogurt paired with Spaten Premium Lager

2nd Course: Mulligatawny Soup with Scallion Pancake paired with Oaked Arrogant Bastard

3rd Course: Gingered Pork Salad with Jicama, Pear, Pepper Relish and Goat Cheese paired with Spaten Optimator

4th Course: Mint Curry Shrimp & Scallops with Mixed Orzo and Tandori Pappadams paired with Stone Pale Ale

5th Course: Beer Doughnuts with Orange Cinnamon Glaze paired with Franziskaner Weisse Dunkel

2010-01-29T16:36:00.000-08:00

January Beer Dinner

2010-01-02T16:48:00.001-08:00

This month's Libertine Beer Dinner will be on Wednesday January 27th at 7 pm. This time around we are featuring brews from the fine folks at Real Ale Brewing.
1st course: Roma tomato seared tuna slider with habanero sauce paired with Brewhouse Brown Ale
2nd course: Frisee salad with double smoked bacon and chicken liver vinaigrette paired with Rio Blanco Pale Ale
3rd course: Ghost chili tomato & chorizo soup with mini tamale paired with Firemans #4 Blonde Ale
4th course: Lemon & thyme chicken with saffron rice and grilled apples paired with Full Moon Rye Ale
5th course: Chocolate mousse cake paired with Phoenixx Double Extra Special Bitter
Reservations Required. $50 per person.Tickets available by phone with Credit Card.

WED NOVEMBER 18th BEER DINNER

2009-11-09T20:25:00.000-08:00

This month we'll be featuring the beers of Belhaven, a Scottish brewery that has probably been around since 1719! The dinner starts at 7:00 PM and tickets are $50.00 per person and can be purchased at the bar or over the phone! Come join us for what promises to be an eventful night!

1st Course: Scotch eggs with sprouts and spicy mustard paired with St. Andrews Ale

2nd Course: Turnip soup with vegetable dumpling paired with Wee Heavy

3rd Course: Spinach salad with green tomato and apple chutney paired with Twisted Thistle IPA

4th Course: Lamb shephard's pie & portobello mushrooms paired with Scottish Ale

5th Course: Chocolate stout cake with shortbread & blackberries paired with Scottish Stout

And who couldn't use a good Scotch Egg right before we celebrate our own heritage? Get yourself a ticket and come see what fun these beer dinners are!!!

WED OCT 21ST SPATEN BEER DINNER!

2009-10-09T10:04:00.000-07:00

This month we will be featuring one of Germany's oldest and most popular breweries: Spaten. They have a vast array of quality beers that are available year-round and can be found at most specialty beer stores, or right here at The Libertine Bar!

1st Course: Prosciutto wrapped figs w/ tamarind glaze paired with Spaten Dunkel

2nd Course: Warm goat cheese, walnut and pear salad paired with Spaten Oktoberfest

3rd Course: Pesto broccoli soup w/ rosemary & black truffle oil bread paired with Spaten Premium

4th Course: Smoked sea-salt filet with sweet potato orzo and artichoke roses paired with Spaten Optimator

5th Course: Chocolate cranberry bread pudding with lemon curd paired with Spaten Franziskaner Dunkel

It's $50.00 per person, and the beer and food start flowing forth at 7 PM! Reserve your seats today!

Wednesday Sept 23rd Rahr Beer Dinner!

2009-09-16T18:36:00.001-07:00

Duff Beer Seller's Beer Dinner August 26th

2009-08-07T17:35:00.000-07:00

Duff Beer Distributors hand-select unique, artisanal European and American beers for Texas. This month, The Libertine has teamed up with Duff to bring you another exciting and fun Beer Dinner. The dinner starts at 7:00pm and is $50.00 per person. For reservations, please call 214.824.7900, or stop by the bar and buy your tickets from your server or bartender.

Dinner Menu
1st course: Peanut Crusted Shrimp & Spring Salad w/ Green Apple Dressing paired with Southern Star Bombshell Blonde

2nd course: Baked Feta Cheese w/ Red Pepper & Salmon Roe paired w/ Brasserie Des Rocs Brune

3rd course: Texas Beef Soup paired w/ Southern Star Pine Belt Pale Ale

4th course: Buttermilk Potato Chicken w/ Garlic Broccoli Rabe & Ginger Chips paired w/ Bear Republic Hop Rod Rye Ale

5th course: Grilled Cinnamon Peaches w/ Honey Nut Cream paired w/ Bear Republic Big Bear Stout

Boulevard Beer Dinner Wed. July 29th

2009-07-15T15:14:00.000-07:00

Join us for this month's beer dinner, featuring the beers of Boulevard Brewing Co. from Kansas City, Mo. Three of these beers are from Boulevard's acclaimed Smokestack Series, and are some of the best American made beers we've tasted in a while! The guys from the brewery will be here to hand out knowledge and goodies, so reserve your space now! The cost is $50.00 per person and the fun starts at 7:00 PM!

1st Course: Crispy salmon croquette with spicy remoulade paired with Pale Ale

2nd Course: House smoked sausage, tomato & mushroom soup paired with Saison

3rd Course: Hearts of romaine with red onion and asiago cheese paired with Two Jokers Double Wit

4th Course: Roasted pork loin with pale ale mustard crust on balsamic braised red cabbage topped with sweet potato frites paired with Double Wide IPA

5th Course: Raspberry panna cotta paired with Sixth Glass Quadrupel

Cheers!