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Valentines Day dinner
Tuesday, February 14th 5pm

Need a delicous dinner on valentines day?
FCB is offering a special 3 course menu for the occasion. Choose between beer or wine pairing offering, and let us do the work.

First Course – Choice of:
Organic mixed spring greens salad with crispy artichoke hearts, candied cashews and creamy goat cheese tossed in candied citrus vinaigrette. PAIRED with: FCB’s Major Tom’s, Pomegranate Wheat or BookCliff’s Riesling

Harvest French onion soup with granny smith apple, sweet yellow onion, sharp cheddar cheese, cave-aged gruyere cheese and toasted baguette.
PAIRED with: FCB’s Red Banshee, Red Alt or BookCliff’s Viognier

Second Course – Choice of:
White wine pasta carbonara with black pepper crusted farm-raised shrimp, sweet green peas, artichoke hearts and a parmesan crisp. Can be made vegetarian.
PAIRED with FCB’s Double Down, Gose-IPA or BookCliff’s Friday’s Folly White Blend

All natural, humanely raised Aspen Ridge Colorado grilled ribeye, buttermilk whipped Yukon gold potatoes, Hazel Dell mushroom demi-glace and crispy shallots.
PAIRED with FCB’s Shot Down, Chocolate Stout or BookCliff’s Syrah

Third Course – Shared between two:
Ooey, gooey warm chocolate brownie topped with vanilla-bean ice cream and dark cherry bourbon sauce.
PAIRED with FCB’s Smooth Operator, Cherry Chocolate Stout Nitro or BookCliff’s Friday’s Folly Red Blend

$40 per person, $80 per couple includes tax and gratuity.
RESERVATION REQUIRED
Call 970-472-1499 to make your reservation!

Beer Brunch
Sunday, October 16th at 11am.

FCB’s Beer Bruch, featuring the release of Sled God, FCB’s Imperial Brown Ale with hazelnut coffee, brown sugar and aged on American oak with hints of vanilla. Enjoy a 3-course brunch created with local and fresh ingredients paired thoughtfully with an FCB brew.

First Course:
Breakfast Salad featuring Organic Mixed Greens, Prosciutto, Hard-Boiled Egg and Coffee Balsamic Vinaigrette Paired with FCB’s Amarillo by Sunset, Dry-Hopped Berliner Weisse

Second Course:
Espresso Rubbed All-Natural Pork Loin with Sweet Potato Hash, Poached Egg and Brown Sugar Dijon Glaze
Paired with FCB’s Rum Raisin, Rum Barrel-Aged Strong Ale

Third Course:
Cream Puffs with Vanilla Maple Glaze and Coffee Cream Filling
Paired with FCB’s Sled God, Imperial Brown Ale

 

$35 per person. RSVP @ eventbrite.com

Salt and craft Beer tapas Dinner
November, 10th at 6pm

Good Things Come in Small Doses, FCB presents Salt & Craft Beer: Four course Tapas and limited release of Double Down, Gose IPA highlighting hop flavors of tropical fruits, Indian coriander and a subtle saltiness.

First Course:
Caramelized Onion Salted Kennebec Potato Chips
Paired with Red Banshee, Red Alt Ale

 

Second Course:
Hop salt-cured Lox over Spent-Grain Blini and Horseradish Cream
Paired with Haus Lager, Hüll Melon Dry-Hopped German Lager

 

Third Course:
Chipotle Salt-Cured Prime Rib “Bacon”
Paired with Double Down, Gose Style IPA

 

Fourth Course:
House-Made Pink Peppercorn Salted Caramel
Paired with Tequila Barrel-Aged Mexican Chocolate Cake Stout

$35 per person.  Register at eventbrite.com