Veal Chop and Duck Sausage
Veal Chop and Duck Sausage, caramelized onion bulgur wheat, garlic braised spinach, black garlic butter, bordelaise sauce, cherry gastrique.
The veal and the duck have such delicate flavors that the sweetness of the Hoptoberfest complements and makes the meat taste even more succulent. A bulgur wheat with caramelized onions works as a base to bring out the toasted malt in the beer. Spinach and the bordelaise sauce give a nice earthy richness that coats the mouth and begs for another swig of Hoptober. The black garlic butter and cherry gastrique act as yin and yang to the subdued hop character, teasing the tongue with acidity that complements the hops, while the sweet fig-like garlic butter adds some weight and richness contrasting the hops and completing the whole flavor profile of the dish.