Tuesday November 4th 2008

7:00 p.m.

First Course

Spiced Apple and Butternut Squash Bisque

Frothy Toasted Pecan Chantilly

Beer: Pumpkin Ale

Second Course

 Fall Harvest Salad

Seasonal Mixed Greens, Spiced Pecans, Granny Smith Apples, Poached Pears,

Gorgonzola cheese, Dried Cherries and Maple Sherry Vinaigrette

Beer: Saison

Third Course

  New Zealand Lamb en Daube

Smoked Sugar Dusted Pastry, Watercress and

Roasted Allspice Oil

Beer: Abbey Dubbel

Fourth Course

 Bourbon- Orange Sweet Potato Tartet

Caramel- Walnut Brittle, Chocolate and Toffee Sauces

Beer: Honey Triple