MENU for “Fire in the Ford” Museum Dinner Night at McGreivey’s

Appetizers served from 6-7pm .
Union Jack I.P.A. - Union Jack abounds with hop aroma and character. In fact this well balanced, west coast IPA is double dry hopped, giving it more and more of the grapefruit, citrus hop aroma and flavor it is known for. Overall it utilizes over four pounds of pacific-northwest hops per barrel. 7.5% ABV
Smoked Chicken & Tomatillo Chili, with blue corn tortilla strips
Double Jack I.P.A - Features a big malty middle to cloak the high alcohol and mouth puckering hop bitterness. Huge tangerine, grapefruit and juicy fruit aroma blossom over the herbal blue basil and malt earthiness of this aggressive beer. 9% ABV

Seared Ahi Tuna with Seaweed Salad and wasabi soy dressing
Firestone Walker Seasonal Offering TBD

Espresso rubbed Flat Iron steak with warm chipotle tomato jam and black Porter demi .Served with Chef Art’s deconstructed “Colcannon”.
Walker's Reserve Porter - Is an elegant dark ale featuring robust flavors of toffee, caramel and bittersweet chocolate. This brew employs five specialty malts, as well as oat and barley flakes, for added complexity and flavor. 5.9% ABV
Chocolate Cherry Trifle with coconut pudding and toasted almond granola.
Sucaba Barley Wine - Big boozy bourbon and American oak aromas combined with soft chocolate malty undertones. Complex malt flavors framed in oak, with hints of dark chocolate, vanilla, tobacco, coconut and just a touch of dark cherry. This is definitely a sipping beer. 13% ABV