amuse: lardo, cauliflower with almonds and lemon, and a cup of ramen broth.
I tried two beers, an Oud Beersel Oude Geuze, and a German Gose.
swordfish crudo with a bit of spice, well-paired with Telegraph Reserve Wheat, a sour, slightly citrusy beer.
the blood sausage was hearty, almost smoky with the Anchor Christmas ale:
beer [edit: of course I mean beef] tartare and a slow-cooked egg were perfect:
cheese, pluot paste with lardo, farmhouse pale ale (made with plums):