PAIRING ONE: Whipped feta, wild greens, sorghum, black lemon, olive oil, and housemade lavash paired with Brouwerij Van Steenberge N.V. Monks Cafe Flanders Oud Bruin. PAIRING TWO: Pork sausage ball, rhubarb glaze, preserved lemon, and chamomile paired with Brouwerij Bosteels Tripel Karmeliet Abbey Tripel.
Belgian Beer
Trappist Tripel
Oud Bruin