Reception and four course beer dinner, collaboration menu created by Chef Doug Ruley, VP of Culinary Operations SoDel Concepts, Chef Lou Ortiz, Executive Chef Thompson Island, and Chef Dru Tevis, Executive Pastry Chef SoDel Concepts. Each course will be expertly paired with a Thompson Island beer selected by Thompson Island Brewmaster James Vaughn. The dinner will take place in the Tented Beer Garden, $55/person.

Reception

Loaded Baked Potatoes

trout roe, bacon jam, crème fraiche, chive

Little Friday Helles Lager

Course 1 

Deviled Eggs

popcorn shrimp, chow chow, mustard aioli, micro celery

Beautiful Dry-Hopped Sour

Course 2

Beef tenderloin tartare

soy, palm sugar, sesame dressing, smoked hemp, pear, orange, chili sauce, scallion, crisps

Fresh Fruit Smoothie Ale

Course 3

Beer & Butter Poached Shrimp

smoky cheddar grits, fried chorizo, tomato jam, rosemary

Good Times Double IPA

Course 4

Cold Brew Candy Bar Pie

Cocoa crust, nut crunch, malted milk whip

Canyons Imperial Stout