My interest might also lie in the beers and the menu! Here's what Chef David Testa has arranged:
Amuse bouche: Grilled Flatbreads
Flatbreads topped with caramelized Spanish onions and carrots with rich Danish bleu cheese.
Beer: Abita Andygator
From Abita Springs, Louisiana. An 8% abv pale bock.
Appetizer: Oysters Rockefeller
Local Dragon Creek oysters baked with spinach and cream topped with bread crumbs and grana padana cheese.
Beer: Stoudt's Pils
From Adamstown, Pennsylvania. German-style pilsner, 4.7% abv. Five-time winner at Great American Beer Festival.
1st Entrée: Butchers Secret Steak
Marinated Shoulder tender served with smoked swiss and shitake mushroom risotto cake, and accompanied by grilled asparagus.
Beer: Heavy Seas Loose Cannon
From Baltimore, Maryland. 7.25% abv American-style India Pale Ale (that is a strong hoppy pale ale, bittered and spiced with citrusy hops). Winner Maryland Governor's Cup, 3 years running.
2nd Entrée: Duck Breast
Seared Duck Breast with sweet potato mash and Swiss chard, topped with a pear demi-glaze.
Beer: Brooklyn Winter Ale
From Brooklyn, New York City. 6.1% abv malty ale.
Dessert: Apple Pie
Caramelized apple tartlettes
Beer: Allagash Black
From Portland, Maine. 7.5% abv Stout, fermented with a fruity Belgian yeast. Selected by Wine Enthusiast Magazine as its top beer for 2010.
In introducing each beer, I'll discuss strategies for pairing beer with food. Chef David has promised to "definitely put those taste buds to work."
The Light Horse under construction, November 2009.