After introductions of Paul, Owner of Pollyanna and Ross, our Head Chef we will begin with our appetizer.
Shrimp Caprese Skewer – Lemon Herb Shrimp, garlic, Cherry Tomato, Eleanor Bacon, Gruyere cheese and fresh basil. (bacon will be braised with an Eleanor and brown sugar reduction) This will be served with a Pint of The Full Lemonty.
Then we will follow the appetizer with a Poached Pear Salad with the Summerly Brew – Baby Greens tossed with Hefeweizen (Humpenscrump) Vinegarette finished with poached pear, candied walnuts, herb goat cheese, and fresh raspberries.
After your salad, you will enjoy Polish Sausage with Pollyanna’s Humpenscrump Brew – Smoked, grilled and sliced polish sausage with sauteed sauerkraut, bacon and a hint of Dijon.
Then we will follow up with Caribbean Jerk Prawns with The Mazzie Brew – Jumbo Prawns marinated for days in Jerk spices and charbroiled with hints of pineapple and mango.
After the prawns, you will be served New England Roasted Lamb Lollypops with Pollyanna’s Flagship Brew Lexical Gap – New England Roasted Lamb Rack cut into lollypops, marinated in Dijon and lime and finished with sea salt. Served over an Eleanor Porter demi-glace.
And we will finish with a Rich Stout Cake with Pollyanna Eleanor Porter – Chocolate Stout cake with Raspberry Chantilly, salted Carmel and a housemade Red Ale Marshmellow.
Hope that temps your tastebuds! Call us to make a reservation!