For the main course, what better to show off a steak house, than a steak? In this case, it was a dry aged rib-eye. It was served with a Beef Fat Roasted Potato, Brussel-Kraut (Sauerkraut made from Brussels Sprouts) and Foie Gras Beerdelaise (a Bordelaise sauce substituting Foie Gras for Marrow and Very Mad Cow Milk Stout, which was also used as the beer pairing, for the red wine). The steak was served medium rare and was very tender and flavorful. The Brussel-kraut was good. It wasn't as sour as a standard sauerkraut, which is surprising because Brussels Sprouts tend to be more sour than cabbage. The Beef fat Potato was special. It was a roasted potato that cooked like the very best frites, It had a brown crunchy exterior and a very soft, fluffy interior with a very rich flavor. The beerdelaise added a richness to everything. The Very Mad Cow Milk Stout is a Bourbon Barrel Aged Milk Stout. It was sweet and woody with a pronounced bourbon flavor. It was also my favorite beer of the night.
Dessert was about presentation although I am going to guess that I didn't give it enough time for a proper presentation. It was called S'Mores and was presented with Rise, an American Stout. There wasn't much sweetness in the beer which, to me, didn't make a lot of sense with a dessert that looked like a giant chocolate egg. When the Hot Fudge was poured on the egg I understood that there was enough sweetness in the dessert to enhance the flavor of the beer. On videos that I have seen after the fact, I have seen desserts presented like this melt away when the hot fudge was added. While the egg did get a dent in it, it didn't collapse and I didn't really know what to expect when I cracked into it.