Good bye 2017, hello 2018!!

Join us on Sunday, December 31, 2017 for our Annual Brewmaster’s Dinner featuring a five course beer & food pairing carefully crafted                                         by Head Brewer, Donny Abraczinskas, and Head Chef, Steve Bigger. Each course will feature a house brew & dish complimenting the flavors                              and styles of the pairing along with a brief description & tasting notes by Donny.

  • Time ~ 5:00 till 9:00 (Dinner Starts at 6:00)
    • Enjoy passed hors d’oeuvres and cash bar from 5:00 till 6:00
  • Location ~ Turkey Hill Brewing Co.
  • Tickets ~ $100 per person (Includes five course beer & food pairing)
    • Tickets must & can only be purchased at Turkey Hill Brewing Co. during regular business hours (The Inn at Turkey Hill front desk will NOT have tickets available for sale). We will not take phone or email/ social media reservations for dinner, sorry for any inconvenience. You must also bring your ticket with you on NYE to the event.
  • Menu ~ Paired Beers (6oz. pours) will be Updated this Week
    • Appetizer: Asian Quail – Semi boneless Quail marinated in soy sauce, brown sugar & Asian 5 spice, then roasted. Served in a nest of Asian rice noodles with pickled vegetables and a peanut sauce
      • Paired with: Revelation Pale Ale
    • Soup:  Three soups in one – Roasted Red Pepper Soup, Black Bean Soup and Corn Soup are brought together with a spicy crab Pico de Gallo
      • Paired with: New Whirrled Vienna Lager
    • Salad: Beef Carpaccio & Roasted Baby Beet Salad – Beef tenderloin grilled rare, roasted red, golden & candy cane baby beets served on a bed of Arugula, spinach and radicchio with a green peppercorn dressing
      • Paired with: What the Helles?
    • Entree (choice of 1):
      • Pan Roasted Wild Boar – Slow roasted wild boar marinated in roasted garlic and rosemary & topped with a cranberry, walnut chutney. Served with bourbon spiked mashed sweet potatoes and grilled asparagus.
        • Paired with: Iron Street Robust Porter
      • Grilled Pheasant Breast – French pheasant breast grilled & topped with an orange, raspberry sauce. Served with a cornbread, sun flower seed stuffing and sautéed Brussel’s sprouts with bacon & cheese crumbles
        • Paired with: Inflategate New England I.P.A.
    • Dessert: Wild Berry Streusel Tart with a Blueberry, Pomegranate Ice Cream – Raspberry, cranberry & blueberry in a thin tart shell topped with a crunchy streusel served with a blueberry, pomegranate chunk ice cream
      • Paired with: Wild Saison & Ft. Wheeler’s Belgian Dark Strong + Boilo