January 18th, 2012
By Anne Mitchell |
Food and Drink |
Not a Welsh Rarebit. - Tea & Sympathy
Beer Dinner at Nectar
Not a Welsh Rarebit. - Tea & SympathyChef Julie Francis at Nectar Restaurant has been offering Dinner Clubs for years. It’s her creative way of building customer loyalty and breaking out of the menu rut every now and then with something completely different. The dinner club menu is generally based on a seasonal ingredient: beets, garlic, honey, pork. Always local, always top quality. Next Thursday, Jan. 26, the menu’s based on one of my favorite foods: beer.
Gregg Wilson from Premium Beverage Supply worked with Chef Francis to develop a menu using beer or beer ingredients in every dish.
- Ale Steamed mussels with pancetta, kumquats, cream, fresh hops and herb salad
- Pork Terrine with caraway malted mustard, beer pickled vegetables, and smoked crostini
- Welsh rarebit with roasted tomato, beer braised mushrooms, fried quail egg, crispy leeks
- Stout Braised beef short rib with beer braised greens, and mashed rutabagas
- Chocolate malt pancake with dried cherry malted ice cream, chocolate malt ganache
Dinner club starts at 7 p.m. and the cost is $60 per person. There will be three beers featured to drink with the dinner as well at an additional charge. Make reservations by calling 513-929-0525.
