The guided dinner, created exclusively by Fleet Street Kitchen Chef Michael Correll, highlights a variety of beers and ciders from the MillerCoors portfolio.
Beyond enjoying a delicious menu, a MillerCoors beer expert was on hand (for the event) to share little-known facts from the brewers’ storied history and portfolio of products throughout the night.
Venison Terrine with Apple Butter
Blue Moon Cinnamon Horchata
Nantucket Bay Scallop Crudo with Cranberry Ponzu, Poached Cranberry, Sunchoke and Uni
Leinenkugel’s Cranberry Ginger Shandy
Farro risotto with Matsutake mushroom, smoked bacon, green apple and spruce or Grilled baby octopus with local honey, smoked paprika, confit potato, fennel puree and citrus
Blue Moon White IPA
Pan Seared Halibut with Kumquat-truffle Jam, Cauliflower Puree, Frisee and Roasted Tri-colored Cauliflower
Blue Moon Belgian White
Roasted Magret Duck Breast with Charred Onion Soubise, Chanterelle Mushrooms, Arbequina Olive, Artichoke and Nasturtium
Leinenkugel’s Bavarian Dunkel
Praline Kit Kat with Crunchy Praline Feuilletine, Chocolate Financier, Malted Whipped Cream, Coffee Sorbet
Blue Moon Cappucino Stout