Dry Creek Kitchen is partnering with a local Sonoma County craft brewery quarterly. Chef Scott Romano will create and pair a specialty bar burger to pair with each beer, hand selected by wine director Patrick Holihan.
FENNEL POLLEN FILET MIGNON BURGER
Garlic roasted tomato, Muenster cheese, sourdough crumble, basil, fermented pickles, radicchio, arugula, bee pollen aioli, Chef Lisa’s yeast roll,
WOODFOUR BREWING COMPANY NEW RIDGE LAGER