Beer & Cigar Dinner

Our illustrious president, Steve Wagner, is quite fond of a fine cigar with his beer. And because he's the boss, he can buck the no smoking rule at our restaurant. Join Steve and "Dr." Bill Sysak for a swank evening at our outside bar and indulge yourself in a rich feast of utterly amazing food, delicious craft brews, and superb hand-selected cigars. These are very popular events and space is extremely limited! Your $94.01 Ticket price includes tax and gratuity: $75 Event price $19.01 Tax & gratuity Here's the decadent menu for the evening: THE CIGARS Hand-rolled cigars provided by Golden State Cigars Alec Bradley Prensado Churchill - Cigar Aficionado's No. 1 Cigar of the Year Made at the superb Raices Cubanas factory in Danlí, Honduras, this gorgeous cigar's outstanding flavors makes it a classic smoke. The Honduran and Nicaraguan tobaccos come together to create leather, chocolate, and spice notes with a long, lush finish. La Aroma de Cuba Mi Amor Belicoso - Cigar Aficionado's No. 2 Cigar of the Year José "Pepin" Garcia, with his son and daughter, make these sublime cigars using Nicaraguan tobacco they grow themselves, two binder leaves, and a Mexican wrapper. This box-pressed smoke burns beautifully and has a woody component balanced by notes of sweet nougat and copious amounts of nuts on the palate. THE BEERS Mikkeller / Three Floyds Boogoop Struise Pannepot Reserva 2008 Ken Schmidt / Maui / Stone Kona Coffee, Macadamia, Coconut Porter Stone 12th Anniversary Bitter Chocolate Oatmeal Stout aged in Bourbon Barrels FiftyFifty 2011 Eclipse Imperial Stout Brewmaster's Grand Cru Blend THE FOOD Amuse Bouche Seared Monkfish Liver / Rosemary Brioche Toast / Huckleberry Gastrique 1st Course Seared Quail Carpaccio with 5-peppercorn crust, nasturtiums, mache, and bitter orange 2nd Course Chilindrón with venison, rabbit, lamb, wild boar sausage, hot paprika, roasted red pepper and estate herbs in a rustic French bread bowl 3rd Course Fennel Crusted Wild Boar Rack with a wild rice timbale, radish, grilled escarole, crispy parsnips, and a lambic reduction Dessert Bombe á Espresso with a basil macaron, rum emulsion, and cardamom anglaise