New years eve menu and pairings

Food & Cooking
1

For NYE I’m doing a tasting menu paired with beer and wine for each course. My FIL is taking care of the wine, so I just wanted to get some feedback on my choices for the beers.

The menu is

First: Tuna sashimi with daikon radish, cucumber, fresh grated ginger and a soy dipping sauce. Beer—Wit

Second: Pan seared scallops with bacon puree and brussel spouts. Beer—best bitter ( probably London Pride)

Third: Grilled mango and prosciutto with herb ricotta and mango coulis Beer—German or Bohemian Pilsner ( probably PU)

Fourth: Pineapple polenta and shrimp with pineapple habanero sauce. Beer— Beligian Blonde

Fifth: Grilled lamb (ground lamb with corriander, cumin, cayenne and cilantro) skewers with cucumber mint coucous and cucumber yogurt dipping sauce. Beer—Duchess de Bourgonne (sp)

Sixth: Roasted whole beef tenderloin and bearnaise sauce with mushroom risotto. Beer— American Pale Ale or Brown Ale

Seventh:  2 year aged Stilton, 3 year aged Parmesan, 18 month aged Comte and 2 year aged Canadian Cheddar. Beer—Wee Heavy or Old Ale

Eight: Crème brulee with fruit. Beer—Chocolate , Mocha or Coffee stout

2

This is the final menu

First: Tuna sashimi with daikon radish, fresh grated ginger and a soy dipping sauce. Beer—Unibroue-Blanche de Chambly

Second: Pan seared scallops on a bacon/mushroom/onion stuffed mini bell pepper and fried mushrooms. Beer—Fuller’s- London Pride

Third: Grilled mango and crispy baked prosciutto with herb ricotta and mango coulis. Beer—Weihenstephaner- Original

Fourth: Parmesan polenta and shrimp with pineapple habanero sauce. Beer— Unibroue- La Fin du Monde

Fifth: Seasoned ground lamb skewers with cucumber mint couscous and cucumber yogurt dipping sauce. Beer—Brouwerij Verhaeghe- Duchesse de Bourgogne

Sixth:Two Wagyu beef tenderloins with porcini/portabella mushroom risotto. Beer—Wychwood’s- Hobgoblin

Seventh: 3 Year aged Blue Stilton, 2 year aged French Comte, 3 year aged Australian white cheddar, some curry cashews and 3 year aged Parmesan with a drizzle of maple syrup. Beer— Flying Dog- Gonzo Imperial Porter

Eighth: Crème Brule in a sugar cookie tartlets on a bed of mixed berry compote. Beer— Rogue- Shakespeare Oatmeal Stout

3

Sounds great!  How many people are you serving?

4

I served 19 people and it was one of the best dinner I ever had

5

Sounds like an awesome dinner!

The pan-seared scallops with bacon puree almost made me drool on my keyboard!  ;D