First Course                           Sawtooth Ale

Shrimp with bacon in an apricot-ancho chili barbeque sauce

Second Course                       Polestar Pilsner

Spicy Southwest Style Gazpacho

Third Course                         Jackman APA

Poached Halibut with Citrus Buerra Blanc

Spicy Green Salad

Fourth Course                       Imperial Stout

Steak Au Paure with a green peppercorn stout sauce and bleu cheese crumbles

Dessert                                    Starfish

Chocolate Mousse with Starfish whipped cream and dried cherries