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  • E. W. Beck's Harvest Beer Dinner: $38 Per Person Call 410-795-1001 For Reservations

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    The E.W. Beck's Harvest Beer Dinner on October 17th features a five course meal paired with different beers for each course. The first course includes local cheese and vegetables appetizers. The second course is a fall antipasto salad. The third course is penne pasta with roasted squash pesto and pork belly. The main course is slow roasted Kobe brisket with vegetables and au jus. The final dessert course is a housemade cinnamon roll topped with caramel icing.

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    The E.W. Beck's Harvest Beer Dinner on October 17th features a five course meal paired with different beers for each course. The first course includes local cheese and vegetables appetizers. The second course is a fall antipasto salad. The third course is penne pasta with roasted squash pesto and pork belly. The main course is slow roasted Kobe brisket with vegetables and au jus. The final dessert course is a housemade cinnamon roll topped with caramel icing.

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    19 views1 page

    E. W. Beck's Harvest Beer Dinner: $38 Per Person Call 410-795-1001 For Reservations

    Uploaded by

    api-179588367
    The E.W. Beck's Harvest Beer Dinner on October 17th features a five course meal paired with different beers for each course. The first course includes local cheese and vegetables appetizers. The second course is a fall antipasto salad. The third course is penne pasta with roasted squash pesto and pork belly. The main course is slow roasted Kobe brisket with vegetables and au jus. The final dessert course is a housemade cinnamon roll topped with caramel icing.

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    E. W.

    Beck's Harvest Beer Dinner


    WEDNESDAY OCTOBER 17, 2012 @ 6:30 PM
    $38 per person Call 410-795-1001 for Reservations 1ST COURSE - HORS D'OEUVRES
    - local cheese platter served with pumpkin-mustard sauce - fried local vegetables with brown sugar caramelized salmon - turkey, brie, apple panini bites

    2ND COURSE - FALL ANTI-PASTA


    Maytag Bleu Cheese, butternut squash, salami, pepperoni, Paguito hot peppers, acorn wontons, croutons with fresh rosemary oil, and tossed in a bacon marmalade. Paired with Harpoon Oktoberfest beer

    3RD COURSE - PENNE PASTA WITH BRICKSHIRE PORK BELLY


    Roasted trio of local squashes and roasted pumpkin seed pesto tossed penne pasta, pork belly, scallop kabobs on rosemary skewers. Paired with Flying Dog The Fear Imperial Pumpkin

    4TH COURSE - SLOW ROASTED KOBE BRISKET


    Slow roasted in Boulevard Sixth Glass Quad Ale, local root vegetables, oven roasted potatoes, crumbled bleu cheese, and au Jus. Paired with Boulevard Sixth Glass Quadrupel Ale

    5TH COURSE - HOUSEMADE CINNAMON ROLL


    Topped with a Blue Moon caramel icing. Paired with Blue Moon Caramel Apple Spiced Ale

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