For the Fall Supper Club we’re pairing up with Chef Brad Hightow from University Club.

Join us for five perfectly paired courses prepared onsite and served in the Tasting Room!

Menu  

 – Amuse Bouche – 
Smoked Rabbit Rillette
White grape compote
Cedar Plank Pale Ale  

– One – 
Endive Salad
Pistachio, clementine, Shropshire blue, orange blossom
Soul Style IPA 

– Two – 
Jerk Quail
Black-eyed peas, greens, mango, habanero
Special Cuvee Trippel 

– Three – 
Red Snapper
Spaghetti squash, thai chili, grapefruit
West Coast IPA 

– Four – 
Kangaroo Tenderloin
Grits, luxardo cherry reduction
Hop Head Red 

– Dessert – 
“Upside Down” Cheesecake
Cracked black pepper, orange blossom
Hamilton’s 8th Anniversary Ale
Crazy Eight Wheat Wine 

Join the Supper Club!

Get a discount on all 4 Supper Clubs and these perks when you become a member. This ticket includes this dinner, membership and member items.

• Early bird Ticket Access
• 15% discount on all supper clubs
• Embroidered Apron
• Embroidered Tea Towels
• Commemorative Glass & Growler
• Free Growler Fill at each Supper Club
• 10% off Supper Club Growler Fills in the tasting room all year at any time!+