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Beer that knows no boundaries.
Food built from the flavors of the land.

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Two pan-seared sea scallops served on creamy belgian endives and topped with a diced pear relish

Marinated red and gold beets served with an endive salad with goat cheese and an orange vinaigrette

Mussels served in a saffron cream sauce with chorizo sausage and roasted corn. Beware, this guy brings some heat

Filled with custard and topped with macerated strawberries

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