Wed., Jan. 26, 7 p.m. 2011
$39, not including tax & tip
Perfect for a winter evening, join the Graveyard next week for a four-course beer dinner, this time featuring an entree of apricot & thyme-glazed pork tenderloin. The tavern's dressed-up tables make a fitting stage for the culinary team headed by Chef Justin Bright, who pulls all the stops out. Reservations required; contact Philip@graveyardtavern.com to save your seat! Full menu at www.graveyardtavern.com.