Chef's Menus
Dinner at the Ifield
Created by Ed Baines
Aperitif
Duvel Belgian Ale
Seared foie gras en croute, blood orange
& raspberry sauce
Belle-Vue Framboise
......
Confit of guinea fowl, tiger prawns, Parma ham
& baby bean salad
Innis & Gunn Oak Aged Beer
......
Crispy fried haddock & langoustine, Gavroche potatoes,
minted peas & pearl onions, Tartare sauce
Deuchars IPA
......
Date, honey & toffee pudding, vanilla & Amaretto ice cream
Fuller's Organic Honey Dew
......
Selection of cheese with pear sorbet & grape sauce
Young's Old Nick

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