Dallas Chop House will present The Monthly Cut with Wild Acre Brewing Company, featuring a four-course menu prepared by Chef Richard Triptow, with pairings from Fort Worth’s Wild Acre Brewing Co.

Menu includes:

Amuse:

• Beef Tataki / red onion, crisp garlic, green onions, sauce

First Course:

• Salmon Crudo / caramelized pineapple and brown sugar glaze, borage, mango-jalapeño sorbet with Texas Blonde

Second Course:

• Frozen Iceberg Lettuce / candied bacon, honeycrisp apples, crumbled goat cheese, annatto seeds with Billy Jenkins Bock

Third Course:

• 60-day Aged Beef / charcoal grilled, nori mustard, pickled mayoga with Super Hawk-Double IPA

Dessert Course:

• Creamcicle / frozen honey parfait, mandarin orange fluid gel, honey-bee pollen with Moonlight Shine-Golden Ale