Rock 'em Sock 'em Robots.
Each of the five courses will be served with a beer and a wine that complement the dish. The chef will describe each course; Jon Haight of WineUnwrapped.com will tell you why the wine is the perfect pairing for the dish while Mark & Tess Szamatulski of Veracious Brewing Company and Maltose Express will make the case for Veracious beer! It is up to you to vote on which beverage goes best with each course. Chef Mike Jackson has created an incredible menu for our dinner.
Welcome glass of wine and beer
Jones Winery Blueberry Bliss
Veracious BLOOBS-Blueberry Wheat Ale
Tomato, feta, basil, basil oil, apple pickled fennel, radish, cucumber-lime thyme papare, red wine balsamic reduction.
Chateau Ste. Michelle Sauvignon Blanc Horse Heaven Vineyard
Veracious 29 Pews IPA
Caribbean Spiced Shrimp
Tropical Salad- Grilled pineapple, cucumber, roasted red pepper, tomato, lime, cilantro Kiwi Avocado Mousse, Apple pickled Onion, Citrus Mango "Air“, Crispy Platanos
Jones Winery Pinot Gris
Veracious Saison d' Tessa-Belgian style Saison
A charcuterie platter served in a "sushi" presentation.
Jones Winery Cabernet Franc
Veracious Last Call-Belgian Strong Golden Ale
Bacon Wrapped Stuffed Filet Mignon
Gorgonzola-lime-scallion, sweet potato, roasted grapes, asparagus, arugula, herbs, spiced almonds 28 hour rosemary demi-glace
Jones Winery Merlot
Veracious Owd Boreas-Imperial Red Ale
Gelee Cheese Cake
Pig Tail Porter gelee with Lucy's Last Call caramel-bacon
Jones Winery 7 Generations Port style wine
Veracious Pig Tail Porter-Robust Porter