Cathedral Hill Hotel

Presents

Marin Brewing Company

And
Executive Chef Bruce D. Paton CEC
Thursday August 7, 2003

The Menu

6:30 p.m. Reception

Chefs Hors D'Oeuvre

Tiburon Blonde

1st Course

Salad of Lobster with Heirloom Tomatoes and Avocado

Mount Tam Pale Ale

Entree

Crispy Confit Duck Leg with Soft Mascarpone Polenta, Figs and Watercress

Marin Abbey Special

Dessert

Selection of Artisanal Cheeses with Fresh Fruit

Old Dipsea Barleywine