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First State Chef's Dinner

June 26th, 6 pm 

Six Course Dinner paired with five brews from First State Brewing Company
$149, gratuity not included
Email or call (302)266-6993 for reservations
Limited seats are available. 

Cured Fluke Crudo with Melon
Thin sliced cured fluke, local melon, champagne vinegar, extra virgin olive oil drizzle, sea salt
Lucid Reaction Hefeweizen

Roasted Corn Chowder
Bi-colored corn, smoked red peppers, onions, celery, red skin potatoes, cream, and bacon lardons
Elliptic Cipher IPA

Caprese salad
Sliced heirloom tomatoes, basil, burrata, aged balsamic, warm house-made baguette
Tripel Beaming Belgian Tripel

Tequila barrel-aged Droid Dream Lime Sour sorbet spritzer 

Baked Stuffed Haddock
Atlantic haddock stuffed with shrimp, crab, and scallops and topped with Old Bay bread crumbs and a beer blanc sauce. Served with grilled asparagus and loaded twice baked potato
Lost Ubiquity Dry Hopped Pilsner

Blueberry Peach Cobbler
Blueberry and peaches tossed with cinnamon sugar, with a baked with buttermilk biscuit and topped with vanilla ice cream

Dodgy Dilema English Strong Bitter

(Photo from First State Brewing Company)