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Orpheus Beer Dinner
Sunday February 28, 2016 07:00 PM EST
Cost: $79
From the venue:
Chef/owner Doug Turbush’s five-course menu will be combined with Orpheus beers selected by general manager Chris McNeill and beverage manager David Peek. Orpheus brewmaster Jason Pellett will discuss the beer selections used. The prix fixe menu includes choice options such as jumbo scallop carpaccio, butternut squash puree, bacon-wrapped Cheshire Farm’s pork tenderloin, roasted local baby carrot, and chocolate flourless cake.