Four-course Dinner with Brew Pairing, Pane & Pasta

Chefs experiment cooking with and pairing dishes with amazing local beers.

FIRST COURSE: Savoury cream puff filled with cream cheese and smoked herring, topped with pickled apple purée. Beer pairing: 1981 Island Session.

SECOND COURSE: Maxi ravioli filled with aged provolone and basil, topped with Napolitan sauce and fior di latte mozzarella. Beer pairing: 1981 Ridgefield Pils.

THIRD COURSE: Tropical beer braised pork shoulder with herbs, stewed with red cabbage and potatoes. Beer pairing: 1981 Tropical IPA.

FOURTH COURSE: Apple and raisin fritters battered in wholewheat flour and blonde beer served with vanilla English cream. Beer pairing: Cayman Blonde.