Croce’s Beer Pairing Dinner Featuring Alesmith Brewing

San Diego, CA – AleSmith has teamed up with Croce’s Restaurant in the Gaslamp District for a two night beer pairing extravaganza on January 9 & 10th to celebrate the late great Jim Croce’s birthday. The menu below can either be a la carte or a 3 course meal!

Ingrid Croce, AJ Croce, AleSmith owner Peter Zien and AleSmith Brewmaster Tod Fitzsimmons will be joining the celebration. I’m sure that you’ll agree after viewing the menu that this is a very special Beer Pairing Dinner!

Reservations can be made by contacting Croce’s directly at 619-233-4355

3 Course Meal with Suggested AleSmith Beer Pairings $50
A La Carte Available – Pricing includes a 6 oz pairing of AleSmith Brew

Chef’s Press New Beer Book “San Diego Top Brewers” Featuring San Diego as the Craft Beer Capitol of America

SMALL PLATES
Baked Brie and Honey Roasted Garlic with toasted baguette, baby greens, Grand Marnier-berry compote $14 – *AleSmith Grand Cru*
Golden Ahi Poke with mango, green onions and ginger, tossed with sesame and soy, served with housemade taro chips, Sambal vinaigrette and sliced avocado $14 – *AleSmith eSB*
Jamaican Jerk Braised Baby Back Ribs, roasted corn polenta, mango mint salsa and shaved fried onions $12 – *AleSmith Wee Heavy*
Mediterranean Hummus served with Roasted Red Peppers, Garlic Flat Bread Cucumber and Greek Olives $10 – *AleSmith X*
Tempura Calamari with Red and Green Jalapenos, served with Oregano Marinara and Parmesan $14 – *AleSmith Horny Devil*

ENTREES
Shrimp Carbonara Fettuccini with Italian pancetta, Kalamata olives, pear tomatoes, basil, white garlic cream sauce $26 – *AleSmith eSB*
Veal, Pork, Beef and White Truffle Meatballs with Fresh Linguini and oregano marinara, topped with Reggiano parmesan crostini $26 – *AleSmith Grand Cru*
Wild Mushroom Potato “Lasagna” , with Smoked Heirloom Tomatoes, Lemon Ricotta, Goat Cheese Asparagus and Basil Mint Pesto with a Spicy Tomato Coulis $24 – *AleSmith X*
Steelhead Ocean Trout, poached in a citrus herbed olive oil, served with spring pea and wasabi puree, fingerling potato hash, toasted almonds and micro wasabi $30 – *AleSmith eSB*
Pan-Seared Sea Bass with carmelized shallot grits, Rapini, honey roasted garlic, lemon brown butter beurre blanc and candied lemon zest $32 – *AleSmith Horny Devil*
Grilled Free-Range Chicken with Forest Mushroom Risotto, asparagus and rosemary vodka sauce with fried leeks $26 – *AleSmith eSB*
Grilled Duck Breast and Crispy Skin Duck Confit with toasted barley “risotto” and wild mushrooms, sauteéd spinach, Pinot Noir macerated cherries and natural jus $32 – *AleSmith Grand Cru*
Charbroiled CAB Filet Mignon topped with gorgonzola and served wtih Bordeaux demi, garlic Yukon mash and a medley of vegetables $34 – *AleSmith Wee Heavy*

DESSERTS
Fondant Au Chocolate – Melted Warm Chocolate with Fresh Raspberries $8 – *AleSmith Speedway Stout*
Vanilla Lavender Honey Creme Brulee with Almond Lavender Laced Cookie $8 – *AleSmith Horny Devil*

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