ARTA Thai Cruise

July 29, 2016 – Tuolumne River

Sand ‘Bar’ Reception

HOME BREW CHEF GORP

sprouted cashews coated in sesame seeds & Thai sweet chili sauce, toast almonds, candied orange peel,

toasted coconut, roasted pistachio & hemp seeds, tossed in a kaffir lime infused oil

FRIED WONTON SKINS

fried crispy and seasoned with a hop salt and served with a sour plum Down to Earth IPA dipping sauce

SHISHITOS PEPPERS

Asian peppers, sautéed and tossed in sesame oil and smoked coconut sea salt

21st Amendment Down to Earth Session IPA

 

First Course

FARMER’S MARKET INSPIRATION THAI SALAD

sweet heirloom watermelons compressed with Watermelon Wheat, Paul’s Produce basil, mint leaves, bean sprouts, red bell peppers, shaved Napa cabbage, cilantro leaves, grated carrots, cucumbers, puffed noodles, red chili peppers for a touch of heat, dressed with a Thai style lime ginger malt vinaigrette

21st Amendment Hell or High Water Watermelon Wheat

 

Second Course

PRAWN BOA BUN

Large prawns shelled & deveined, cooked sous vide and mixed with a XO white miso mayonnaise and stuffed into a steamed boa bun, with Thai style malt vinegar pickled carrots and cucumbers, fresh from the farmers market

21st Amendment Brew Free of Die IPA cocktail infusion with Lime | Lemongrass | Chili | Coconut Water

 

Third Course

THAI YELLOW CURRY DUCK LEGS

Home Brew Chef’s special Thai Style Yellow Curry Sauce made with homemade coconut milk and Duval.

This is added to Liberty duck legs that are slowly braised, until they are tender and added a top rice noodles with sesame seeds, roasted mushrooms, cilantro, green onions, pea shoots and red chilies

21st Amendment Hop Crisis

 

Fourth Course

COCONUT PALM SUGAR CUSTARD

coconut cream, palm sugar, sweetened condensed milk, duck egg yolks infused with pandan and poached in a water bath to set.  Candied almond slices and ripe mango top this dessert,

drizzled with an orange star anise Monk’s Blood syrup with fortune cookies

21st Amendment Monk’s Blood

 

Rivers Edge Breakfast

July 30th, 2016 – Tuolumne River

PINBALL PANCAKES

tender aebleskivers pancakes made with 21st Amendment Down to Earth Session IPA, spelt, barley and cashew flours

served with toasted coconut, crystalized ginger and sweetened condensed milk 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 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 centennial hopped yogurt sauce

ICED EQUATOR COFFEE

Colombia San Agustin Single Origin Espresso, coffee cold steeped and blended with coconut milk

TROPICAL FRUIT JUICE COCKTAIL

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

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