Blue Point Collaboration Dinner
Thursday, January 26
Why a beer dinner at a wine bar?
Blue Point Brewery personifies the kind of creative style and local spirit that inspires our culinary vision. With those principles, Chef Ryan Keough teamed up with Blue Point to create an exciting menu that pairs perfectly with Blue Point’s year-round and special-release beers.
BLUE POINT OYSTER
Tonic mignonette, orange zest, grated horseradish
Blue Point White IPA ABV 6%
Brewed with malted and unmalted wheat. Finished with west coast hops.
MAPLE ARUGULA SALAD
Apple-smoked bacon, maple vinaigrette, candied walnuts
Blue Point Winter Ale ABV 7.7%
Hearty, robust amber ale. Pale, Vienna, crystal and chocolate malts are used to create a balanced character of malt and hops.
AHI TUNA CRUDO
Pickled blueberries, charred onion purée, fried shallots
Blue Point Mosaic Session IPA ABV 4.8%
Straw-colored with a west coast style that showcases full aromas. Features Mosaic, Simcoe, Centennial and Cascade hops that lend strong tropical fruit characteristics to a light body and dry finish. A complex India pale ale flavor without the punch.
GRILLED PORK FLAT IRON
Cider-brined, glazed pearl onions, blackberry glaze
Blue Point Oatmeal Stout ABV 5.3%
Pale, crystal, chocolate and roasted malts with flaked oats to create this deeply malted and uncommon silky stout. Full-flavored and rich tasting.
COLD BREW AFFOGATO
Caramel apple pie gelato, salted caramel, pistachio biscotti
Blue Point Imperial Stout with Sour Cherries ABV 9.2%
Roasted black and chocolate malts deliver surprisingly multi-layered coffee and slightly sweet notes in a smooth finish. Matured with a kiss of sour cherries.
55 Per Person
Includes pairing menu