The first in our Summer of Brew series at Windsor was the beer dinner with Great Divide Brewing Co. Our chefs created a menu around four of Great Divide’s tasty beers. We love giving our culinary team the chance to truly show off their creativity! Here’s what they came up with…
First course of heirloom tomatoes and carrots with summer melon, arugula, shaved fennel, mint, and grilled spring onions in a Hoss shallot vinaigrette.
This was paired with Great Divide’s Hoss Rye Lager.
After the salad, the meal moved into the second course of pan-seared drum, hand-cut fries, beer-battered okra, haricot verts, and baby zucchini with a lemon caper aioli.
This course was paired with the Titan IPA.
Next, guests dove in to Colette glazed pork tenderloin, charred nectarines, baby spinach, and cipollini onion rings while sipping on Colette Farmhouse Ale.
Finally, dessert was served! Our chefs created a lemon pot de creme topped with a house oatmeal crunch and served with Espresso Oak Aged Yeti Imperial Stout.
This dinner wouldn’t have been possible without the great team at the Great Divide Brewing Co., our awesome team at Windsor, and amazing guests like you. Thanks for making it all possible!