December 11 join us at Prairie Moon for an evening of amazing beer from Colorado & North Carolina’s great brewery, Oskar Blues. These beers will pour as long as we’ve got ’em and you have the option to add food pairings from the our Chef Matt O’Neill. Here’s the menu:

Oskar Blues Menu

Candied Bacon BLT paired with
Dales Pale Ale

candied bacon, lettuce, tomato, pulled pork, fried egg, avocado, jalapeño aioli, toasted brioche. Served with a cup of Crunch Berries in ice cold milk.

Chili Fries paired with
Hot Box Old Porter

Texas-style chili over garlic fries with a dollop of Schnicklefritz pub cheese, red onion, pickles, and margarita sour cream

Funyun Slider paired with
Old Chub

4 ounce lamb burger with goat cheese, caramelized onions, BBQ sauce, Funyuns. Served with andouille Mac ‘n cheese.

Donut Bread Pudding paired with
Death by Coconut

donut and buttermilk bread pudding, coconut caramel sauce with applewood smoked bacon, whipped ricotta , toasted coconut.

Join us Friday, August 14 for Chicago’s own Lagunitas Brewing tap takeover at Prairie Moon with pairings by Chef Matt O’Neill.
Pils, Czech style Pilsner, 6% ABV, 35 IBU
Lagunitas only Lager, brewed with loads of imported Saaz hops and a bottom-fermenting yeast strain that leaves it light and crisp.

Shrimp and Gazpacho
E-Z peels with a sweet corn and tomato gazpacho, citrus cocktail sauce

Little Sumpin’ Extra, More Wheat-esque-ish-ness, 8.7% ABV, 72 IBU
Lots of wheat for a curious malt complexity and leaving it light in color

Oysters on the half shell/tomato bacon fennel jam
James River Oysters served with a dollop of sweet, savory, fragrant, and smoky jam.

Fusion XXX, Belgian Pale Ale, 7.1% ABV
A Superbly Specatacular Sauvignon Sauvin Saisonesque Summer Sipper. Sweeeeeeeeet!

Breaded Pork Tenderloin Sandwich
Pounded and breaded tenderloin slider on a pretzel roll / pickle slaw / garlic fries


Fusion XXXI Mozango, American IPA, 7.6% ABV
A wheat-heavy IPA with Mosaic hops and mango juice. Perfect for summer drinking!

Octopus and Chorizo
Grilled octopus over a chorizo and potato hash with sautéed cherry tomatoes and a habanero yogurt sauce