Tickets available at the door.
A culinary experience, celebrating the flavors and aromas derived from combining the art of Taos Mesa's Head Brewer Max Davis and our Tap Room's Head Chef, Ian Kane.
1st Course: Superstitious Stout and baked oysters with chorizo, butter,panko bread crumbs and pecorino
2nd Course: Sabor del Sol Pilsner and kale, radicchio, and frisee salad with pickled parsnips, apples, smoked bacon and Dijon vinaigrette
3rd Course: Dr Okto Oktoberfest and Crostini Anatra: duck prosciutto, housemade ricotta, port cherry sauce and micro greens
4th Course: Deep Thought IPA and polenta stuffed portabello mushrooms with Pt. Reyes blue cheese, caramelized onions, pancetta, toasted walnuts and roasted red pepper pesto
5th Course: 2017 Barley Wine and saffron panna cotta with candied lemon and orange