Chef Kyle Bailey and Beer Sommelier Greg Engert of Birch & Barley - Washington, DC

Whipped Burrata, Fried Green Tomato, Heirloom Baby Tomatoes, Housemade Mozzarella, and Balsamic Reduction

Whipped Burrata, Fried Green Tomato, Heirloom Baby Tomatoes, Housemade Mozzarella, and Balsamic Reduction

Whipped Burrata, Fried Green Tomato, Heirloom Baby Tomatoes, Housemade Mozzarella, and Balsamic Reduction paired with Oerbier Ale, De Dolle Brouwers, Esen, Belgium

Foie Gras Terrine, Poached Rhubarb, Verjus Rouge, Golden Raisins, Tarragon, Candied Ginger, Candied Almonds, and Black Pepper Brioche

Foie Gras Terrine, Poached Rhubarb, Verjus Rouge, Golden Raisins, Tarragon, Candied Ginger, Candied Almonds, and Black Pepper Brioche

Foie Gras Terrine, Poached Rhubarb, Verjus Rouge, Golden Raisins, Tarragon, Candied Ginger, Candied Almonds, and Black Pepper Brioche paired with L'Ultima Luna, Birrificio del Ducato, Emilia-Romagna, Italy

Skate Stuffed with Grilled Radicchio, Ham Hock-Parmesan Broth, and Brown Butter

Skate Stuffed with Grilled Radicchio, Ham Hock-Parmesan Broth, and Brown Butter

Spezial Rauchbier, Bamberg, Franconia, Germany

Skate Stuffed with Grilled Radicchio, Ham Hock-Parmesan Broth, and Brown Butter paired with Spezial Rauchbier, Bamberg, Franconia, Germany

Lamb Loin, Buglar Wheat, Peas, Asparagus, Spring Onions, and Curried Carrot Purée

Lamb Loin, Buglar Wheat, Peas, Asparagus, Spring Onions, and Curried Carrot Purée

Lamb Loin, Buglar Wheat, Peas, Asparagus, Spring Onions, and Curried Carrot Purée paired with Route des Épices, Brasserie Dieu du Ciel!, Canada

Chef Kyle Bailey

Chef Kyle Bailey and Beer Sommelier Greg Engert