Begin with an appetizer of beet cured salmon with baby beets, creme fraiche, cara cara oranges and rye toast croutons paired with Peroni Nastro Azzuro. Then the pasta course, sheep's milk ricotta and quail egg raviolo, with orange, fennel pollen, toasted hazelnut and grated biscotti, paired with St. Steffanus Blonde.
The next course is a honey and Nostradamus-spiced glazed duck breast with caramelized sweet potato, pickled shallot and apple and quince moustarda served quite appropriately with Crispin: Bird on a Wire. The meat course is IPA braised short ribs with goat cheese whipped potatoes and horseradish-marinated young carrots, naturally paired with Henry Weinhard's Woodland Pass IPA. Dessert is chocolate pudding with malted whipped creme and orange-apricot biscotti, served with Leinenkugel's Big Eddy Russian Imperial Stout.
Cost is $65 per person, plus tax and gratuity. Call for reservations: 860-236-1930.