Join the 1886 Cafe and Bakery at the Driskill hotel for a casual, crafted evening. The culinary team of Chef de Cuisine Brian Contreras and Executive Pastry Chef Tony Sansalone collaborated with 4th Tap Brewing Cooperative to create a dynamic menu for the local food and beer enthusiast. Guests will enjoy four scrumptious courses paired with four featured craft beers.
- First Course: "Bacon and Eggs" - Slow Roasted Pork Belly, Puff Pastry, Orange-Jalapeno Hollandaise, Roasted Garlic-Parsley Puree with Renewal - Tamarind Wheat Ale
- Second Course: "Texas Ceviche" - Marinated Crawfish and Gulf Shrimp, Cucumber, Cantaloupe, Roasted Corn, Artisan Greens, Michelada Vinaigrette, Avocado-Goat Cheese Crema with Highwind - American Pale Ale
- Third Course: Chicken Fried Confit Duck, Duck Bacon, White Bean Ragout, Dino Kale, Grapefruit Gremolata with Long Walk - Grapefruit IPA
- Fourth Course: Chef Tony Sansalone's Dessert with Highland Scoundrel - Scotch-style Ale
Join the 1886 Cafe and Bakery at the Driskill hotel for a casual, crafted evening. The culinary team of Chef de Cuisine Brian Contreras and Executive Pastry Chef Tony Sansalone collaborated with 4th Tap Brewing Cooperative to create a dynamic menu for the local food and beer enthusiast. Guests will enjoy four scrumptious courses paired with four featured craft beers.
- First Course: "Bacon and Eggs" - Slow Roasted Pork Belly, Puff Pastry, Orange-Jalapeno Hollandaise, Roasted Garlic-Parsley Puree with Renewal - Tamarind Wheat Ale
- Second Course: "Texas Ceviche" - Marinated Crawfish and Gulf Shrimp, Cucumber, Cantaloupe, Roasted Corn, Artisan Greens, Michelada Vinaigrette, Avocado-Goat Cheese Crema with Highwind - American Pale Ale
- Third Course: Chicken Fried Confit Duck, Duck Bacon, White Bean Ragout, Dino Kale, Grapefruit Gremolata with Long Walk - Grapefruit IPA
- Fourth Course: Chef Tony Sansalone's Dessert with Highland Scoundrel - Scotch-style Ale
Join the 1886 Cafe and Bakery at the Driskill hotel for a casual, crafted evening. The culinary team of Chef de Cuisine Brian Contreras and Executive Pastry Chef Tony Sansalone collaborated with 4th Tap Brewing Cooperative to create a dynamic menu for the local food and beer enthusiast. Guests will enjoy four scrumptious courses paired with four featured craft beers.
- First Course: "Bacon and Eggs" - Slow Roasted Pork Belly, Puff Pastry, Orange-Jalapeno Hollandaise, Roasted Garlic-Parsley Puree with Renewal - Tamarind Wheat Ale
- Second Course: "Texas Ceviche" - Marinated Crawfish and Gulf Shrimp, Cucumber, Cantaloupe, Roasted Corn, Artisan Greens, Michelada Vinaigrette, Avocado-Goat Cheese Crema with Highwind - American Pale Ale
- Third Course: Chicken Fried Confit Duck, Duck Bacon, White Bean Ragout, Dino Kale, Grapefruit Gremolata with Long Walk - Grapefruit IPA
- Fourth Course: Chef Tony Sansalone's Dessert with Highland Scoundrel - Scotch-style Ale
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