$45 per person- 6:30pm- Tuesday, March 2nd
"A good tale never tires in the tellin', but ale sellers shouldna' be tale tellers!"
Three centuries of master brewing from Scotland's oldest independent brewery go into crafting this stunning IPA.
A mild, approachable English IPA. Cascade & Challenger hops combine to produce an abundance of fresh hop citrus aroma with moderate carbonation, subtle bitterness & a crisp, dry finish.
Pickled Deviled Eggs with Foothill Hops Farm Mustard, Smoked Salmon & Dill
Brewed in Scotland since 2000 B.C., the ancient Gaelic recipe for "leann fraoich" (heather ale) is probably the world's oldest style of ale still produced. Sweet gale & flowering heather are added to malted barley; then after cooling slightly, the hot ale is poured into a vat of fresh heather flowers where it infuses for an hour before being fermented. Light amber color, floral peaty aroma, full malt character, spicy herbal flavor & dry wine-like finish.
Traditional Gaelic Crab Soup with Barley, Double Cream & a splash of Whiskey
Skull Splitter is named after Thorfinn Einarsson, the 7th Viking Earl of Orkney. This strong beer is satiny smooth with a deceptively light character. The nose has a fruity malt character with dark fruit, spicy hop, dates & figs.
The palate is rich & complex with sweet toasted malt, molasses, dried fruit & hints of warming spices.
Chicken Sausage & Proscuitto in Yorkshire Pudding with Onion Marmalade & Madeira Gravy
Scotch Ales (also known as "Wee Heavy") traditionally go through a long boil in the kettle for caramelization of the wort which produces a deep copper- brown color. Compared to other typical Scottish Ales, Scotch Ales will be sweeter & more full-bodied, and of course higher in alcohol, with a more pronounced malty caramel & roasted malt flavor. Our Wee Willy Scotch Ale uses peated malt in the mash resulting in a "smokey & sea-salty" flavor profile. Hopping is low but malt flavor & body is pronounced.
Slow-braised Lamb Braciole, rolled & stuffed, served with Hunter's Sauce & Barley Risotto
Translated as "Black Oil", the Ola Dubh is aged in selected oak casks formerly used to mature Highland Park's beautifully balanced 12-year old single malt scotch whisky. Ola Dubh's body is a dense oily brown color with gentle espresso-like head. Toasted cereal notes underscore the gentle tartness of dried fruits with orange oil & vanilla. Finishes with hop bitterness, gentle oakiness, cocoa & hints of peat.
Whiskey-soaked Ladyfingers with Chocolate-Orange Mousse