-- Roasted beet, goat cheese tartlet, house pepper-cured salmon with radish sprouts and creme fraiche, paired with Samurai and Denver Pale Ale
-- Raclette cheese fondue with house-made pate, roasted potatoes and crusty bread, paried with Hades Belgian-Style Golden Ale
-- Grilled quail with warm potato and arugula salad and roasted onion jam, paired with Saint Bridget's Porter
-- Grilled hanging tender of beef with soft mushroom polenta, port wine reduction and aged balsamic, paired with Oak Aged Yeti Imperial Stout
-- Roasted pear and cashel blue, served in a pastry with salted-caramel ice cream, paired with Old Ruffian Barley Wine
Vegetarian offerings are also available.
The dinner, which starts at 6 p.m., costs $50. Make a reservation at 303-777-3505 or www.beatriceandwoodsley.com
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