First Course

Whittier White
Crudo duo. Local oyster. Meyer lemon, shiso and grains of paradise. Hamachi with truffled peanut saikyo miso.

Second Course

India Pale Lager
Swiss chard Ballantine. House made bacon, mire poix, Humboldt fog and golden beet emulsion, red beet gastrique.

Third Course

Dam Lager
Coco nib encrusted Colorado lamb rack. Potato brown butter puree. Pomegranate reduction.

To Finish

Jeremiah's Champagne cocktail
Salted chocolate truffle. Rosemary scented marshmallow. Strawberry and blood orange shooter.