Wednesday, October 3, 7:00 pm
Members $125, General Public $155

In Belgium there is a patron saint of breweries and an annual “Day of Beer,” but most of us here in the U.S. are Belgian beer novices. Learn about this country’s sophisticated brews when Bart Vandaele of Belga Café pairs creative versions of traditional Belgian cuisine with a selection of his homeland’s tastiest beers.

Hors d’Oeuvre

Scallop Carpaccio with Green Pea Mousse and Star Anise

Belgian Endive Roulade with Orange–Cardamom Gelée and Herbed Cheese

Stampers > Buttermilk–Potato Mousseline with Belgian Baby Grey Shrimp

Trappist Beer–Braised Pork Belly with Celery Root Three Ways

Apéritif of Champagne and St. Louis Premium Cassis Beer
Deus Brut des Flandres Cuvée Prestige 2005

Dinner

Smoked and Poached Hudson Valley Foie Gras with Tutti Frutti Gelée, Petrus Red Ale Syrup, and Raisin Nut Bread
Duchesse de Bourgogne
Petrus Dubbel Bruin Ale

Stuffed Macaroni with Red Wine Sauce and Crispy Herb Salad
Poperings Hommel Beer
Rodenbach Red Ale

Kasteel Brown Ale–Poached Halibut with Beer Sabayon, Green Asparagus Tips, Wild Mushrooms, and Belgian Baby Grey Shrimp
La Chouffe Big Chouffe 2006
Duvel Golden Ale

Herb-Crusted Cervena Venison Fillet with Valrhona Xocopili, Corsendonk Beer Sauce, Belgian Endive, and Couscous Waffle
Gouden Carolus Grand Cru of the Emperor 2005
Corsendonk Abbey Brown Ale

Belgian Beer Crème Brûlée; Raspberry Lambic Sabayon with Rice Crisps; and Apricot, Ginger, and Peach Beer Float
Chilled Belgian Citroen Jenever

Belgian Chocolates with Brussels Speculoos and Brugse Kletskoppen Cookies