Think I may have fixed the first pour foam issue in the keezer. One of the liquid lines was running along the wall. Apparently its bad if it touches the cold plates.
BTW, whoever suggest a draught tower earlier: Don't do it. They are apparently hard to not pour foamy due to the temperature differences on the part of the liquid line that's sticking out of the fridge...
9/15/14 -- $65++ -- 6pm
First Course -
Against the Grain Rico Sauvin IPA
Mixed bitter green salad tossed with a grapefruit balsamic dressing, marinated sea scallop seared on a Himalayan salt block served with avocado sorbet.
Second Course - Dogfish Head Rosabi
Oysters Two Ways:
Wasabi whipped potatoes, brined oyster and ginger
Pretzel battered and fried oyster, bacon mustard jam, shaved apple and wasabi foam
Third Course - Avery/Russian River Collaboration Not Litigation
Coffee and cocoa rubbed pork loin, whipped lemon mascarpone cheese, topped with black cherry relish and finished with plum sauce
Fourth Course- Williamsburg AleWerks Café Royale
Chocolate terrine with a bourbon caramel sauce