ARTA Paddle Cruise

July 24, 2015 – Tuolumne River, CA

Sand ‘Bar’ Reception

HOME BREW CHEF GORP

chili spiced dates, sprouted cashews, toast almonds, sesame seeds, walnuts,
candied orange peel, roasted pistachio & hemp seeds

DUCK SKIN CHICHARRÓN

Sonoma County Poultry duck skins, rendered of their fat, then fried
And seasoned with thyme, orange powder and hop salt

PADRON PEPPERS

Spanish tapas style peppers sautéed in olive oil and topped with a large flake smoked paprika infused sea salt

TAPATIO INFUSED SUNFLOWER SEEDS

organic sunflower seeds, brined in Tapatio® Hot Sauce and toasted

21st Amendment Down to Earth Session IPA

First Course

FARMER’S MARKET INSPIRATION SALAD

ripe heirloom tomatoes, sweet heirloom watermelons, Paul’s Produce basil, spearmint leaves,
chili peppers for a touch of heat, cracked peppercorns and dressed with a hopped malt vinegar orange vinaigrette

21st Amendment Hell or High Water Watermelon Wheat

Second Course

COUS COUS SALAD

Israeli cous cous cooked in red beet juice, topped with Rancho Gordo garbanzo beans, Italian leaf parsley, mint,
Malt vinegar pickled red onions, carrots, extra virgin olive oil and topped with pork cheeks sous vide in
Bear Republic’s Big Black Bear Stout and sprinkled with Za’atar spice mix

21st Amendment Down to Earth Session IPA cocktail infusion with pomegranate and blood orange juice

Third Course

IPA SAUSAGE

Home Brew Chef’s Lagunitas IPA Beer Sausage, made with rosemary, thyme, Italian leaf parsley and garlic,
roasted and served in a brioche bun, topped with a mix of farmers market peppers, roasted garlic
And a onion medley, with a spread of Sierra Nevada honey pale ale beer mustard

21st Amendment Brew Free or Die IPA

Fourth Course

ROCK GARDEN

dried figs soaked in Monk’s Blood, mixed into a dark chocolate brownie batter and baked,
topped with a made on the river sea salted Cararye® malt and vanilla bean infused ice cream

21st Amendment Monk’s Blood

Rivers Edge Breakfast

July, 2014 – Tuolumne River

POWER HOUSE PANCAKES

tender pancakes made with 21st Amendment Monk’s Blood, oat and barley flours
served with crystalized cocoa nibs, dried fig orange compote and topped with a
vanilla bean wort infused maple syrup and Simpsons DRC malted whipping cream

HELL’S KITCHEN HASH

Yukon gold, German butterball, red bliss, sweet potatoes and purple potatoes
mixed with caramelized onions, roasted garlic, roasted peppers and fresh herbs and sous vide Duroc pork belly

EGG SHOT

farm fresh eggs sous vide at 62.3°C with a Smoked Bloody Mary sauce

FRUIT SALAD

seasonal fruit mixed with a hopped yogurt sauce

ICED EQUATOR COFFEE

Panama Mama Cata Estate coffee cold steeped and blended with homemade coconut cream

TROPICAL FRUIT JUICE COCKTAIL

a blend of mango, guava, blood orange, coconut water and pineapple juices