Homemade shrimp roll on homebaked New England-style split top rolls with home juiced green apple infused celery, homegrown micro greens + chive flowers, and home dried tomato leather strips; served with a fresh spinach salad with mushrooms and dried cranberrys; all paired with@breweryommegang ‘s brettanomyces fermented wild at heart. The homemade salad dressing with @castellocheese ‘s Danish creamy blue cheese had a buttery fattiness that the tartness of the craft beer could first cut through, and then cleanse the palate with the carbonation; this tartness matched the “horse-blanket” earthy flavor that blue cheeses have. The beer ‘s tart acidity provided a complimentary flavor to the meal without detracting from the seafoods light sweet flavor.