For the July Supper Club, we’re inviting our friends from one of North County’s finest, The Bellows.

Join us for six paired courses prepared onsite and served in the Tasting Room.

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- One -

Marinated White Anchovies w/ Roasted Sweet Nardello Peppers & Pickled Fennel

Lemon, Oregano, Grilled Sourdough Crostini

Hop Odyssey – White IPA

- Two -

Green Lentil Salad w/ Ricotta Salata & Calabrese Salame

Salted Cucumber, Marinated Tomatoes, Herbs

Rayon Vert, Belgian Pale Ale with Brettanomyces

- Three -

Grilled Quail w/ Eggplant Caponata

Pomegranate Molasses, Sumac, Grilled Radicchio

Flanders Drive w/ Cherry Sour Red Ale aged in Bourbon Barrels

- Four -

Colorado Lamb Two Ways w/ Five Onions

T-Bone + Red Onion & Garlic Chive Gremolata, Roasted Garlic

Sausage w/ Fennel Pollen + Charred Green Garlic Relish, Melted Leeks

Imperial IPA, American Style Double IPA

- Five -

Grilled ‘Trippel’ Pound Cake

Peach Compote, Vanilla Whipped Cream

Trippel aged in Elijah Craig 12yr Bourbon Barrels

- Six -

Grilled Figs w/ Sea Salt Dark Chocolate

California Extra Virgin Olive Oil, Smoked Fleur du Sel,Saba

Candela – Rye Barleywine with Spanish Cedar Spirals