Menu by executive chef Joe Mitchell. Five courses, four beers, and one cider.
Beer introductions by Sean White, head brewer/co-founder of Little Fish Brewing Company, Athens Ohio.
Cider by Kelly Sauber, cider maker and co-founder with Deanna Schwartz of the West End Cider House, Athens Ohio.
Only fifty seats are available. Purchasing in advance is highly recommended, but if there are remaining seats, they will be available at the time of the event. $45 per person (plus tax and gratuity). Call the front desk at the Ohio University Inn to purchase: (866) 593-6661. Or stop by in person.
Local greens salad with pickled red onion, asparagus tips, spiced pecans and a dry hopped vinaigrette.
With Wha’ Me Eat – Cucumba: Collaboration with Yellow Springs Brewery, saison with local cucumbers.
Hop-smoked bay scallops and mussels with Smoked Helles jalapeno dressing and Shagbark tortilla chips. With Everett’s pale ale: All Mosaic-hopped Northeast pale ale.
Cider glazed Duroc pork belly over sweet corn pudding, topped with crispy kale and sorghum.
With Kelly’s Dry Apple Cider.
Honey thyme roasted beef tenderloin with horseradish whipped potatoes, garlic haricot vert and Lil’ Harvey’s Milk Stout demi glaze. With Mr. Malty: English dark mild ale.
Lil’ Harvey’s Mud Pie , dense coffee stout cake topped with coffee stout mousse, whipped cream, and chocolate tuile. With Natural 20: Barrel aged sour amber ale with Montmorency & Balaton cherries.