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Join Little Fish for a 5+ course, 6 beer tasting menu on Monday, July 10th, 2023. Their very own James Beard Award semi-finalist Chef Becky Clark and Head Brewer Sean White have thoughtfully paired each course with one of their beers.

There will be two seatings this year. One at 5:00 and one 8:00 p.m. Tickets are sold per table of 4 with the option to add additional seating up to a total of 6 per table.

In order to select the vegetarian option, simply purchase the regular set of tickets and immediately email kitchen@littlefishbrewing.com

Tickets do tend to sell out, so we encourage buying as soon as you are sure you would like to attend. Price is $400 per table of four, plus $100 per additional person (i.e., $100 per person, not including tip).

Purchase tickets

And now, for the menu!

Amuse Bouche
garlic oil, grilled bread, heirloom tomato, maldon sea salt
Pairing: Spruce Crispy: 100% Ohio-grown, rustic amber lager with oats and spruce tips.

Course One
Scallop Crudo
melon, yuzu, serrano, microgreens
vegetarian: sub compressed cucumber for scallop
Pairing: Gus 2.0: Hoppy S.M.A.S.H. ale with Ohio pilsner malt and New Zealand Nelson Sauvin hops.

Course Two
Tomato Salad
tomatoes three ways; fried, fresh, jam, chia seed in basil simple syrup, ricotta salata
Pairing: Stoney’s Extra Stout Pig: 19th century imperial stout recipe & collaboration with Seventh Son Brewing.

Course Three
Sweet Corn Risotto
crispy chanterelles, parmesan cream, parsley oil
Pairing: Notes From The Understory: Barrel-aged sour blonde ale with pawpaw fruit.

Course Four
skirt steak , grilled peaches, salsa verde, pepitas, nasturtium
Vegetarian: sub grilled zucchini and marinated halloumi cheese
Pairing: A yet-to-be-named Mexican-style lager with fresh lime, sea salt, and chile.

Course Five
Tart For The Table
cornmeal shortbread, lemon curd, candied berries, lemon balm
Pairing: Spontaneous batch 1: Our first release of spontaneous, lambic-inspired sour ale, aged over 3.5 years in oak puncheon.

***Beers / Pairings are subject to change. We always taste the beer and food the day before the dinner, and often make changes based on which beer actually goes best with which course. ***