Join Castle Island Beer Co and Chef Billy Manzo for a Beer dinner at the historic Castle theater in Providence!
Chef has been busy creating some fantastic dishes and we are pairing them with the beer that inspired them.
First Course
Mesculin and shaved fennel grilled salad with lemon infused raspberry vinaigrette, and capers with fresh Mozzarella and cherry tomatoes
Paired with "Jetty"
Slightly tart, with a lemony start and a crackery finish, Jetty is kettle soured with lactobacillus and gently dry hopped with Citra and coriander. Light and tangy, this crusher is a refreshing salute to boats, beaches, and backyards.
Second Course
Organic multi colored baby potatoes, clams and pork belly steamed in "Chuck" beer & served in a "Chuck" infused chicken stock
Paired with "Chuck"
Named in honor of the mighty Charles River, Chuck gives new life to a classic cream ale. Brewed with wheat and a touch of flaked maize, Chuck turns to peachy, piney hops for a big burst of fruity flavor, putting a new spin on this timeless style
Main Course
16 oz. Blackened Kona Ribeye steak, thin organic asparagus spears drizzled with truffle oil, served with fries
Paired with "Fiver"
A juicy, tropical IPA supported by Citra, Simcoe, and El Dorado. Best part? Five percent of all sales from this beer go to help great causes in our community and beyond. Feel good about making it a Fiver, because this beer gives back
Dessert Course
Flourless chocolate torte with an organic raspberry reduction, topped with vanilla infused whipped cream
Paired with Maple Barrel Aged Sweet Brown
(served with a brown sugar rim)
Limited sweet potato brown ale. We acquired a couple of maple syrup, ex-bourbon barrels, it was a no-brainer to send this beautifully balanced brown ale straight to ‘em for a nice, cozy snooze. Well, naptime’s over and we’ve tapped into the sap just in time for sugaring season to debut Maple Barrel Aged Sweet Brown.
Winner of the SilverMedal in the Barrel Aged Dark Beer category at the 2019 U.S. Open Beer Championship.
Please note, social distancing and state guidelines will be followed. Masks will be required while not at your table.