Mike Hess Brewer's Dinner
Join us for a Five-Course Dinner highlighted by Mike Hess Brewing's best! Executive Chef Jeremy Loomis & Lead Brewer Paul Deras built an exciting menu showcasing what summertime cuisine can be in California and just how seriously it can be elevated with an ice-cold glass of brew. MENU: spot prawn tartare aji amarillo, sweet corn, sesame lavash Claritas Kolsch, 5.8% abv stone fruit salad quadrello di bufala, mizuna, cucumber, mint White Peach Sour, 3.5% abv (special event brew!) seared east coast scallop, fregola, fermented fresno chili, summer melon Wizard of Haze Hazy IPA, 5% abv roasted squab, shelling bean ragout, summer squash, demi-glace Hop Cloud Hazy IPA, 7% abv fig tart, “nutella” tart shell, fresh figs, ricotta whipped cream, basil Umbrix Imperial Stout, 10.2% abv