Join us on Monday, December 31st from 5:30 till 9:30 for our Annual Brewmaster’s Dinner. Featuring a five-course food and beer pairing created by Head Chef Steve Bigger and Head Brewer Donny Abraczinskas (see menu below). Each course will begin with a small presentation by Donny on how the flavors of each dish and brew compliment and contrast each other. This is a ticketed, 21 & over only event and has limited seating, so don’t wait! Tickets can ONLY be purchased at Turkey Hill Brewing Co. and are non refundable.
Tickets – $100 per person
Includes – Open Beer bar (excludes wine and liquor) from 5:30 till 6:00 and Five Course Beer and Food Pairing Dinner beginning at 6:00
The Brew Pub will be closed after the event – we will NOT be open until midnight
We are also closed for regular service on NYE and are Closed on NYD
Brewmaster’s Dinner Menu – Will Update with Beer paired with each course
Appetizer: Scallop Ceviche – Sweet sea scallops marinated in lime juice, cilantro & jalapenos. Served in a crispy taco bowl garnished with red onions and orange slices. Paired with: Czech Pilsner
Soup: Cuban Crab & Black Bean – Seafood soup of sweet crab meat, black beans, tomatoes, sweet potatoes & a chipotle garnish with crispy tortilla straws and scallions. Paired with: Revelation Pale Ale
Salad: Roasted beet, Malanga Root & Squash Salad – Beets, zucchini & a nutty tasting Colombian Malanga root tossed in olive oil and roasted till tender. Then topped with goat cheese and drizzled with an orange vinaigrette. Paired with: A Mid Summer’s Night Saison
Entree (choice of 1):
10 oz. Grilled Sirloin – Tender choice cut 10oz. grilled sirloin topped with a smoky citrus sauce of roasted red peppers, roasted tomatoes, lime juice, onions, cilantro and jalapenos. Accompanied with sour cream & scallions mashed plantains & green beans. Paired with choice of I.P.A. (1): Inflategate New England I.P.A. or West Coast style, We Are.. I.P.A.
Chili Dusted Brazilian Pirarucu – Amazing fish from the Amazon River dusted in cumin, cayenne pepper, garlic and smoked paprika, then pan roasted and topped with a lime butter. Accompanied by a jalapeno quinoa and sautéed spinach. Paired with Barn Dance Blonde Ale (German Kolsch)
Dessert: Fried Xango w/ Chipotle Chocolate sauce – Cheese cake wrapped in a flour tortilla and deep fried to a crispy, golden brown. Then drizzled with a smoky Chipotle chocolate sauce for a little heat and served with a Guatemalan coffee and fudge ripple ice cream. Paired with Nitrogen Stout + Dessert style house brews as well