Food & Beer Pairings:
Warm potato salad – roasted potatoes, vinaigrette, rainbow swiss chard, sweet onions
*Space is very limited, so call today to make your reservations: 480-767-5464
*Menu subject to change. $40/person, plus tax and gratuity.
1 C all purpose flour
3/4 C unsweetened cocoa powder
1/4 tsp salt
6 Tbs of unsalted room temperature butter
8 ounces dark bittersweet chocolate, chopped
4 large eggs, room temperature
1 C granulated sugar
10 ounces Obsidian Stout
1¾ C semi-sweet chocolate chips
1½ C Green Lakes Organic Ale
3/4 C white balsamic vinegar
1/4 bunch parsley
1 oz Dijon mustard
3/4 garlic, minced
1½ C olive oil
1/4 bunch basil
Pinch of Kosher salt
Pinch of black pepper
Mix all ingredients except olive oil in a blender or food processor. Whisk in the olive oil by hand. Make a salad with all of your favorite ingredients and pour over some of the dressing!
Coconut Curry Mussels, Sharp Cheddar and Jerk Chicken Quesadillas, Thai Red Curry Shrimp Pizzas, and Vindaloo Chicken with Cilantro Yogurt Sauce
Accompanied by Inversion IPA
Coquilles St. Jacques
Bay scallops marinated in lemon and olive oil served on a bed of avocado cream with sweet red pepper coulis and spicy tomato breadcrumbs
Accompanied by Festivus, pub beer, first time served outside of Oregon
Ticket sales for the Chefs Challenge end Wendesday, December 7th at 11 pm so don't miss your chance to participate in this amazing event and help support Morrison Child and Family Services.
$80 per person and includes food, beer, gratuity and all the crab you can eat! YUM!
Crab Corn Dog
Oyster Po-Boy served on Crab Roll
Fried Green Tomato Topped with Crab and Remoulade