Pumpkins, Oktoberfest, and apples galore, don’t tell summer, but fall is our favorite season.
With the sun hanging lower and lower, we couldn’t think of a better way to celebrate than with a 5-course Fall Beer Dinner on Friday, October 12 in the Lakeside Room at 6:00 p.m!
As you may have noticed, Brittani loves stocking the bar with some of the best craft beers and ciders from around the country. That’s why we wanted to feature one of our favorite local craft breweries, Wyndridge Farm, for this dinner.
“Wyndridge Farm is a hidden gem, tucked in the rolling hills of York County. Their beers are incomparable to anything on the market,” said Brittani Bollinger, Bar Manager. “This menu is unlike anything you’ve ever had at the club, diners will be in for a real treat!”
Kick off your evening with Bavarian pretzels and antipasto meats, cheeses, and mustards. You’ll sip on a refreshingly-simple, Dry Hopped Cider. This cider blends crisp apples and quality hops, leaving out the candy-like sweeteners found in so many ciders out there.
Next will be a medley of Autumn showstoppers: mixed greens, craisins, goat cheese crumbles and a house-made cranberry vinaigrette. We’ll pour a few more cranberries in this course with a Cranberry Cider. Crafted in a traditional Champagne-style hard cider, this sophisticated cranberry-hard cider presses together local PA apples, yeast, and real cranberry juice.
Let your taste buds sail away with course number three’s seared diver scallops on a bed of arugula, drizzled with local honey. This deep-sea sweet treat will be paired with a New England Style IPA with Honey. The local honey in this double dry-hopped Imperial IPA balances the citrusy hops, delivering a complex, delicious sip.
Course number four will be sure to perk you up with a 5 oz petite coffee-crusted filet mignon and a creamy herb polenta. It’s paired with a Handsome Bull Double IPA, a bold and full-bodied farm-crafted Double India Pale Ale. The brewmaster added a herd of rare hops to this beer — Mosaic, Citra, Mandarina Bavaria, Waimea, and Calypso — creating waves of strong tropical flavors.
We couldn’t end the evening without one of Chef Vince’s legendary desserts. Your foodie finale will be a flourless chocolate cake with Bailey’s pumpkin spice mousse and a Barn Dog Chocolate Vanilla Imperial Porter. This pup packs quite the bark with this rich, smooth brew, crafted with Madagascar Vanilla beans and Ghana cocoa nibs.
We hope you join us for a night of culinary delights on October 12th! Cocktail hour starts at 6:00 p.m. and dinner is served at 7:00 p.m.Tickets are $65 per person (plus tax and gratuity). To make reservations, please call the Findlay Room at 610-384-3200 or email Lori at [email protected].