Lost Abbey-Port Brewing Beer Dinner hosted by Tomme Arthur
Tuesday, October 13, 2009 at 6:00 PM
AS OF 10/12 DUE TO RECENT CANCELLATIONS THERE ARE SOME SEATS STILL AVAILABLE!
Join us here at the Armsby Abbey with special guest, Tomme Arthur, from Lost Abbey & Port Brewing Company in San Diego, California. Alec will be on hand to talk about each course and Tomme will be here to talk about each of his beers.
This is a hearty Fall beer dinner folks – no joke – with big beers to suit and 6+ courses to thoroughly enjoy!
The Armsby Abbey will be closed to the general public this evening from 6:00 PM – 10:00 PM so all our dinner guests can thoroughly enjoy a night of great food, beer and conversation! This dinner is strictly limited to 65pp with Reservations in advance ONLY.
Please call 508.795.1012 to reserve your seat(s) NOW!
Shy Brother’s Thimble Sized Hannahbells (Westport, MA), Chevre from Crystal Brook Farm (Sterling, MA) and Smith’s Farm Extra Sharp Cheddar (Winchendon, MA)
An Assortment of Tomatoes with fresh Basil, Extra Virgin Olive Oil
and a sprinkle of Fleur de Sel Salt
Devotion House-Pickled Green Beans, Cucumbers, Beets, Peppers and Squash
House Baked Breads, Wildflower Honey from Honey Etc. (Princeton, MA), Cultured Butter, Our Homemade Peach Conserve and Sliced Apples from Tougas Farm (Northboro, MA)
Lost Abbey Devotion
Harvest Bisque made with Port High Tide, Fresh Tomatoes and Roasted Sweet Butter/Sugar Corn, Chevre from Crystal Brook Farm (Sterling, MA) and a Chiffonade of Fresh Basil
Port High Tide
Red Poppy Braised Rabbit, House Pickled Breakfast Onions and
Haricots Verts in a Red Poppy Demi
Lost Abbey Red Poppy
Pan-Seared and Maple Braised Pork Bellies from Lucki-7 Farms (Rodman, NY) with a Spicy Buttercup Squash Confit, Massachusetts foraged Hen-of-the-Wood Mushrooms & Barley Pilaf
Port Hop 15
Chicken Liver Paté made with Roasted Free Range Chicken Livers from Misty Knoll Farms (New Haven, VT) & Lost Abbey’s Cuvee de Tomme served with our Housemade Cape Cod Cranberry-Pistachio Conserve and Toasted Baguette
Lost Abbey Cuvee de Tomme
A Palate Cleansing Savory Sorbet made in-house with Tangerine, Lemon,
Wheat grass and Duck Duck Gooze
Lost Abbey Duck Duck Gooze
A Dense Chocolate Cake made with an assortment of Dried Fruits accented with a rich sauce of Brandy Soaked Raisins & Dried Plums topped off with our Homemade Vanilla Bean Malt Ice Cream infused with Brandy Angel’s Share and a shard of Chocolate-Pecan Toffee
Lost Abbey Brandy Barrel Angel’s Share