Willimantic Brewing Company | Main Street Café

967 Main Street, Willimantic CT 06226 | 860-423-6777 | FAX 860-450-0794

If You Like Fresh Beer
& Enjoy Good Food…


The Willimantic Brewing Co./Main Street Café is a living
landmark restaurant & pub brewery located in Willimantic, in the heart of rural northeastern Connecticut. Located at 967 Main St. Willimantic, CT 06226 at the corner of Main Street & High Street in downtown Willimantic, Connecticut

>>> Read More

FacebookUnTapped Instagram

Friday Night Specials! January 18, 2013

Brewer’s Chicken Mac & Cheese – Diced grilled chicken in a rich & creamy beer-cheese sauce, baked with elbow macaroni and topped with crispy potato & bread crumbs. $10.99

Asian Steak Salad   Grilled teriyaki marinated shoulder steak served over an Asian salad of Romaine, mixed field greens, Chinese 5-spice parsnips, roasted Russet potato, roasted peppers, red onion, shredded carrot and broccoli with sesame-ginger vinaigrette. $10.99

Fried Oysters Plate Lightly fried, cornmeal crusted oysters served with chipotle dipping sauce, corn & black bean salsa and French fries. $18.99

Entrée Specials

 Pan Seared Scallops Served with carrot-ginger puree, garlic mashed potatoes and sautéed spinach. $19.99

Suggested Pairings ~ Sam Adams Winter Ale

Sterling Sauvignon Blanc

 Prime Rib of Beef au Jus Cajun spice rubbed and slow roasted to your liking, served with a baked Russet potato, sautéed squash medley and au jus. King Cut – $21.99….. Queen Cut – $18.99

Suggested Pairings ~ Bass Stout

High Note Malbec

 

Soup of the Day– New England Clam Chowder

Pint of the Day – Bass Stout

Drink Special – Peach Fizz: Bacardi Peach, Citronage, & 7up – $5

Facebooktwittergoogle_plusredditpinterestlinkedinmail

WBC’s Lunch Club

Did you know that Willibrew has a Lunch Club! Dine for lunch with us 12 times and the next one is on us! Get your card from your server the next time you’re in!

Facebooktwittergoogle_plusredditpinterestlinkedinmail

New Year’s Eve 2012 Dinner Specials

Willimantic Brewing Company
New Year’s Eve 2012
Dinner Specials

Appetizers

Fresh Shucked Oysters on the half shell served with cocktail sauce and lemon. $2.50 per piece

Seafood Stuffed Mushrooms – Baked button mushrooms filled with Ritz cracker-crabmeat stuffing with vegetables and Sherry wine. Served over fresh spinach with a strawberry-champagne vinaigrette. $9.99

Entrees

Chicken Cordon Bleu – Boneless chicken breast stuffed with honey glazed ham, asparagus and fresh herb butter, breaded with seasoned bread crumbs, pan seared and baked; served with Stout mashed potatoes and finished with a rich creamy Mornay sauce. $16.99

Seared Sea Bass – Chilean Seabass dredged in seasoned, pan seared, served atop sautéed baby spinach, garlic mashed potatoes, topped with lobster-sherry cream sauce and finished with white truffle oil. $18.99

Roast Prime Rib au Jus – Spice rubbed and slow roasted prime rib is cooked to your liking and served with a baked Russet potato, sautéed vegetable and au jus. Queen Cut $18.99…King Cut $21.99

Willi Whammer Barleywines 2010, 2011, 2012

We select three years of our strong Barleywine ale for a vertical tasting. Have all three as a sampler or a single. 10+% abv (12oz or sampler only)

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Weird Beer Wednesday – December 5th

I’m sure many of you beer drinkers often cellar some beers for later sampling hoping that aging them will make them even more delicious than when first tried. As a brewer I have also taken the journey where we do such a good job hiding, we lost a beer for a few years. So in our quest to find a beer for Weird Beer Wednesday a 5 gallon keg of our Iced Dopplebock has been sampled and is now ready for release. This brew was created around 2000A.D., frozen, then hidden, found, hidden again and now on tap for your imbibing. Slightly tart, slightly malty, and lots of ABV this unique and weird beer will be tapped at 5pm.
It sure is fun cleaning out the beer cooler, look for more brews from the cellar. L’Chaim!

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Holiday Beer Dinner

Willimantic Brewing Company

Holiday Beer Dinner 

Sold Out!

Featuring Fresh Hand Crafted Beers from

Back East Brewing Co.

First Course:  New England Beef Stew – Tender cubes of beef simmered with carrots, parsnips, celery, onions and butternut squash in a rich India Pale Ale, beef and vegetable stock and presented in a Brewer’s bread bowl.

~ Paired with Back East Misty Mountain IPA ~

Second Course:  Baby Pear Salad – Smokey bacon wrapped around baby pears with fresh herbed goat cheese, served over baby arugula and dressed with Winterfest sweet honey vinaigrette.

~ Paired with Back East Winterfest ~

 

Third Course:  Phyllo Wrapped Sea Bass – Served over mashed butternut squash folded with sweet Maine lobster and stacked with garlic sautéed red and green heirloom spinach.

~ Paired with Back East Golden Ale ~

 

Fourth Course:  Holiday Plum Pudding – Sweetly spiced steamed plum “Duff” moistened with Imperial Stout and topped with rich English sauce.

 

~ Paired with Back East Imperial Stout ~

 

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail

October Comment Card Winner

Congratulations to our recent Comment Card Winner, Gina Putnam from Brooklyn, CT! Gina won dinner for two and so can you by filling out a comment card the next time you’re in!

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Featured Recipe: Beef Stew with Pumpkin and Beer

By CraftBeer.com
Difficulty: Moderate
Time: 3.5 hours
Beer: ,
Beer Style: Stout
Seasonality: Fall
Serves: 2 – 3

Ingredients
1 pound beef
1 ounce butter
4 small onions
Half a medium sized pumpkin
7 ounces round carrots
12 ounces sout or pumpkin beer
5 cloves garlic
1 pice of mace or a little nutmeg
2 bay leaves
1 cinnamon stick
sugar to taste

Serve with mashed potatoes or rice.
Directions:
Cut the beef into small chunks and pepper and salt them. On medium-high, melt the butter in a stock pot. Once the butter stops foaming, add the meat. Cook the meat for about 10 minutes, until it’s browned.
Cut up three onions in rough pieces and add them to the meat. Cook for another 5 minutes. Add the beer.

Stick the cloves into the remaining onion (you can leave it whole, it will fall apart anyway) and add this together with the mace, bay leaves and cinnamon stick. Bring to a boil, add pepper and salt and sugar to taste. You don’t want it to be overly sweet. Put a lid on the pot and simmer for approximately two hours.
Add the carrots in and simmer for another half hour before you add the pumpkin. Simmer for another half hour and check if the meat is fall apart tender and the pumpkin well done.

You can add potatoes and mix together with the pumpkin and have a one pot meal, or you can make mashed potatoes and serve those on the site. Sprinkle some freshly grated nutmeg over the mashed potatoes!

Recipe credit goes to: Craftbeer.com

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Back And Ready To Brew!

The Great American Beer Fest was a blast! They had over 4300 entries and over 500 breweries pouring their unique and oddball varieties on the festival floor. Sadly we did not garner any medals but I’m looking forward to reading the judges comments.

Many of my fellow brewers were available to talk about recipes and the brewing business.  The Governor of Colorado, the honorable John Hickenlooper, gave a toast to the brewers. He was the founder Wynkoop Brewing Company in downtown Denver and he helped revitalize the area.

So now I’m back and ready to brew!

Have a hoppy day!

– David

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Connecticut Magazine

2013, 2012, 2011, 2010, 2009, 2008 Best Brewpub in CT