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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 verde, aioli, vegetables ala grecque

LAMB TARTARE

oyster, artichoke, seaweed


2ND COURSE  — 17

QUAIL

manchamantel sauce, cashew crumble, chochoyotes

TAMALE

squash, huitlacoche, shishito

FOIE GRAS

hearts of palm, citrus, thai herbs, peanut


3RD COURSE — 30

CHORIZO & CLAMS

prawns, spanish chorizo, hazelnut

MARKET FISH

PORK

guajillo, rutabaga, salsa verde

CACIO E PEPE

white truffle, pecorino, parmesan
$25 supplement


4TH COURSE — 10

CALABAZA CUSTARD

kumquat, ancient grains, ancho honey

GOAT’S MILK PANNA COTTA

pickled blueberry, sesame, golden raisin

GINGER BEER CAKE

white chocolate, pink peppercorn, apple


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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