Brews and Moos

Henrietta's Table - Facebook

On Tuesday, October 20th, Henrietta’s Table moves cheese from the charcuterie board to the main plate with a MA Cheese Guild beer dinner. Chef Peter Davis’ five-course prix fixe features raw cows’ milk cheeses from Robinson Farm in Hardwick, MA and cheesemakers Pam and Ray Robinson will be on hand to talk about the dairy business and dinner pairings. Dishes like roasted beet carpaccio and sirloin with swiss au gratin will each come with a pour from Gloucester’s Cape Ann Brewing. The meal takes place from 6:30-9:30pm and tickets, $64.29 each including processing fees, are available online here.

Hors D’oeuvres
“Arpeggio” with Housemade Jam, Warm Hardwick Stone Tarts
Bier De Garde brewed with Spruce Tips, and the Fisherman’s IPA

Starter
Roasted Beet Carpaccio, Native Arugula, Shaved “Prescott”, Lemon Grapeseed Oil
Fisherman’s Brew

Salad
Grilled Balsamic Portobello, Pea Tips, “A Barndance”, Toasted Walnut Vinaigrette
Fisherman’s Pilsner

Entrée
Pineland Farm’s Sirloin ~or~ Seared Catch of the Day
Served with Robinson Family Swiss Au Gratins and Native Vegetable Medley
Sunrise Saison (Fish) Pumpkin Stout (steak)

Dessert
Warm Carlson Orchard Apple Tart Tekenink Tomme
Bavarian Wheat

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