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View the full food menus below, or download PDF menus:


FOOD MENU

CHEF & BREWER PAIRING MENU — 70

4 courses with beer
*whole table participation required for tasting

BREAD & WHIPPED BUTTER— 6


1ST COURSE — 15

BEET

black garlic, pistachio, quark

OCTOPUS

salsa macha, chickpea, cilantro

LANGOUSTINE

ajo blanco, couscous, wasabi


2ND COURSE  — 17

LAMB TARTARE

oyster, artichoke, seaweed

TAMALE

squash, huitlacoche, shishito

FOIE GRAS

hearts of palm, citrus, thai herbs, peanut


3RD COURSE — 30

CHORIZO & CLAMS

prawns, spanish soffrito, hazelnut

MARKET FISH

DUCK

barbacoa, parsnip, macadamia nut

SHORT RIB

mole negro, elderberries, aji amarillo


4TH COURSE — 10

CITRUS

almond, tequila, lemongrass

CHEESE

langres, frisee, honey cake

CALABAZA CUSTARD

kumquat, ancient grains, ancho honey


Consuming raw or undercooked foods may increase your chance of foodborne illness. 

20% gratuity will be added for parties of 6 or more.

Menu subject to change.


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