Altabira City Tavern welcomes Sound Brewery to its October craft beer dinner on Wednesday, October 18th.
Guests will enjoy a four-course, modern pub-style menu paired with craft beers from Sound Brewery and prepared by chef de cuisine Luis Escorcia and pastry chef Natalie Harkness.
The menu will be paired with several of the award-winning craft brews being produced this month by guest brewer, J. Mark Hood of Sound Brewery in Poulsbo, WA.
- Luis Escorcia, Chef de Cuisine
- Natalie Harkness, Pastry Chef
- Brewmaster, J. Mark Hood, Sound Brewery
See below for dinner details and menu.
October Sound Brewery Dinner Details
- Wednesday October 18, 2017
- Reception begins at 6:30 PM
- Four-course dinner 7:00-9:00 PM
- $50 per person, gratuity not included
Reservations available by calling Altabira at (503) 963-3600.
The Sound Brewery Dinner Menu
Chorizo Deviled Eggs
Honey BBQ Chicharones
Explorateur Cheese Tarts with Huckleberry Compote
Paired with Liberty Bay IPA
Refreshing, quaffable, a pounder or a sipper, this fresh Northwest IPA epitomizes our local lifestyle. Along with the burst of citrusy Citra and Galaxy hop aromas and flavors you can almost taste the forest and the mountains in the Cascade hops.
Roasted Pumpkin Bisque with Toasted Pepitas and Chive Oil
Paired with Monk’s Indescretion
Monk’s Indiscretion is a dry-hopped beer fermented with an aromatic Belgian yeast strain. This beer has an intense tropical aroma and flavor, with balanced bitterness.
Soft Shell Crab French Toast, Preserved Cherry Tomatoes, Basil Oil and Microgreens
Paired with Humulo Nimbus
Humulo Nimbus, a thunderstorm of Northwest hops against a sky of clean, dry malt. This Double IPA is crisp, yet satisfying for the extreme hop lover and has a balance that brings it all together.
Beer-Braised Short Rib, New Potatoes, Shishito Peppers, Maitake Mushrooms
Paired with Dubble Entendre
Dubble Entendre comforting aromas of chocolate malt and dark toffee, with a hint of banana and stone fruits. This beer is a dark abbey-style ale with a subtle rich maltiness and a dry, spicy finish.
Pistachio Upside Down Cake with Malted Ice Cream and Fresh Berries
Paired with Ursus Spelaeus
Named for a long extinct Russian Cave Bear, Ursus Spelaeus is a Belgian Style Imperial Stout with a blend of rich maltiness, notes of chocolate, coffee, toffee and subtle licorice with a perfect balance of hops. The Belgian yeast strain adds touches of fruit, herbs and spices.
Luis Escorcia, Chef de Cuisine
Natalie Harkness, Pastry Chef
Brewmaster, J. Mark Hood, Sound Brewery