Craft beer dinner on tap at Fourth Estate restaurant, Sept. 12

Reserve now to experience the best of California’s craft beer paired with a five-course dinner Thursday, Sept. 12, at the Fourth Estate restaurant.

The menu matches six micro-brews from the North Coast Brewing Company, founded in California in 1988, with gourmet creations, including a seafood ceviche, a duck breast with plum sauce and a mocha crème brulee. A full menu is listed below.
Reservations are essential. To reserve, click here.

The Fourth Estate beer dinner kicks off the D.C.- based Thelonious Monk Institute of Jazz’s 2013 International Jazz Saxophone Competition for Young Musicians, who compete for $50,000 in prize money. The Institute offers promising young musicians college level training by Jazz Masters.

Tickets cost $75 for a Club member single ticket and $125 for a Club member couple; Non-members pay $85 per single ticket or $135 per couple ticket. Tax and gratuity are included. For questions, please call Brent Gwathney, manager of the Fourth Estate, at 202-662-7638.

The menu includes:
Hors d'oeurvres
Scrimshaw Pilsner Beer
Cheddar Gourgeres with dusting of Smoked Paprika
Mini Zucchini, Scallion Potato Cakes
Barbeque pork sliders

First Course: Salad
Blue Star Wheat Beer
Arugula, Cilantro-marinated Mushrooms, Goat Cheese and Peppered Almonds with
Herb Vinaigrette

Second Course: From the Sea
PranQster Belgian style Golden Ale
Half Avocado with Ceviche of Thai Chilies, Calamari, Scallops, Shrimp and Lobster
Intermezzo
La Merle (aka The Blackbird) Belgian Style Farmhouse Ale (demi-tasse)
Locally made Lemon and Lavender Sorbet

Entrée
Brother Thelonius Belgian Style Abbey Ale
Seared Duck Breast, Fresh Damson Plum Sauce, Scallion Hash Browns and
Cucumber Salsa
Dessert
Old Rasputin Russian Imperial Stout
Mocha crème Brûlée with brown sugar/cocoa crust