Magic Hat Brewing Company Beer Dinner at Francesca's al Lago

June 13, 6:30 p.m. – Francesca’s al Lago (111 Martin Luther King Jr. Blvd, Madison, WI 53703, 608-255-6000)

Francesca’s al Lago will play host to the Magic Hat Brewing Company Beer Dinner, a decadent five-course dinner created by Chef di Cuisine Sergio Lopez, with beer accompaniments.  Tickets are $50 per person excluding tax and gratuity.  Reservations are required. 

The meal starts with Insalata Rucola e Salsa di Limone, with Baby spinach & arugula, blood oranges, candied spicy pecans tossed with light citrus champagne vinaigrette and talleggio cheese; this pairs nicely with Circus Boy (Hefeweizen).  Next will be Capesante con Pancetta e Finocchio, a Pan seared jumbo scallop topped with apple and bacon-brandy compote on a bed of shaved fennel paired with Blind Faith (India Pale Ale).  The third course features Cappellacci di Carne e Funghi, Braised beef filled cappellacci in a mushrooms-bacon ragu topped with Parmigiano-Reggiano cheese paired with Magic Hat (“Not Quite Pale Ale”).  Next comes Filetto di Maiale con Salsa di Mirtilli e Polenta , Almond crusted pork tenderloin in a cranberry-port wine reduction sauce served with mascarpone cheese polenta cake with beer pairing, Over the Pils (Imperial Pilsner).  Finally the dessert course will feature Crostata di Limone con Panna Montata, a Tart filled with lemon curd topped with blue berries and whipped cream  paired with Elder Betty (Hefeweizen).

Lagunitas Brewery Beer Dinner at Francesca’s al Lago

April 18, 6:30 p.m. - Francesca’s al Lago (111 Martin Luther King Jr. Blvd, Madison, WI 53703; 608-255-6000)

Whether your beer of choice is a pilsner or pale ale, Lagunitas Brewery is sure to make you a believer in their brews.  Come out on Wednesday, April 18th and enjoy 5 beer selections paired with a menu handcrafted by Chef Sergio Lopez of Francesca’s al Lago. Tickets are $50 per person, excluding tax and gratuity. Reservations are required and sure to sell out quickly.

The evening begins with Insalata di Spinaci e Pistacchio, spinach, radicchio, watercress, and pistachio in honey champagne vinaigrette, paired with PILS, Czech Style Pilsner. This is followed by Carpaccio di Mele, apple Carpaccio with brie cheese and cracked black pepper drizzled with a balsamic glaze. It is a perfect pair for IPA, India Pale Ale. The third course features Tagliatelle con Cozze, homemade pasta sautéed with mussels, slow roasted tomatoes, sliced shallots, garlic and extra virgin olive oil. An American Brown Ale, Wilco Tango Foxtrot, makes the perfect companion. Next is Branzino e salsa d’ Aragosta, roasted sea bass with grilled asparagus in tarragon lobster cream sauce, paired with Hop Stoopid Ale, Pale Ale. The meal finishes with Savoiardi con Cioccolata Fondente, lady fingers soaked in Cappuccino Stout with dark chocolate, topped with strawberry compote, and is paired with Cappuccino Stout, Big and dark Stout.