"Our customers have been clamouring for a beer tasting or pairing event. After some deliberations, Beer Czar Matt Killikelly, Service Manager Tricia Hande and Chef Tyler decided upon the Belgian Beer Pairing Supper on Sunday, May 22 / 2-5 pm.
Tickets are limited and are available now: $45
Hosted by Venti’s Beer Czar Matt Killikelly, featuring a talk by New Belgium “Beer Ranger” Mat Robertson
We are proud to announce the following menu, with omnivore and vegetarian options:
For the Omnivore
Appetizer: Moules Marinaire — Mussels in white wine & garlic steamed in a broth of white wine, butter, shallots & garlic.
Appetizer: Belgian Chevre Endive Salad — Fresh endives w/ mixed mesclun greens, herbed Chevre goat cheese, Granny Smith apples, chopped hazelnuts drizzled w/ a honey balsamic reduction.
Pairing: New Belgium Mothership Wit
Appetizer: Flemish Waterzooi Soup — Classic creamy fish soup made w/ shrimp, monkfish, purple potatoes & carrots in a tarragon & fennel infused broth.
Pairing: New Belgium Tripel
Appetizer: Vlaamase Stoofkarbonaden — Tender beef shoulder, poached in New Belgium-1554 Black Ale, w/ vegetables & finished w/ a raspberry champagne sauce & served w/ Belgian style pomme frites & a thyme, parsley mayonnaise side.
Pairing: New Belgium Abbey Ale
Appetizer: Belgian Chocolate mousse w/ Waffle — Belgian dark chocolate mousse served w/ hot, crispy waffles w/ a Northwest cherry glaze.
Pairing: New Belgium/Boon collaboration Kriek (Cherry) Lambic
or Ommegang Double Chocolate Indulgence Belgian Stout
For the Vegetarian
(Includes salad & dessert from above menu)
Appetizer: Gemarineerde Aubergine (Marinated Eggplant) — Grilled eggplant wedges marinated in butter, garlic, coriander & cinantro. Garnished w/ fresh parsley.
Soup: Aardappel Preisoep (Potato Leek Soup) — A rich, creamy potato-leek soup w/ onions, garlic & roasted peppers in a fennel veggie broth.
Entree: Vlaamse Tofu Stoofpot — A grilled tofu steak marinated and topped w/ a rich raspberry beer reduction, carrots & onions"