After steeping, it is transferred to a boil kettle where hops are added. Finally, the mixture is boiled, after which, it goes to a fermenting cellar for about three to five days. Today, we have twelve beers on tap that we brew on the premises. That's why we brought in our Executive Chef, Brandon Telton. He's giving our customers an exceptional and exciting menu.
People rave about our seared red tuna steak, with sunflower seeds and topped with a sanbal glaze.
The Stewart's enthusiasm and commitment to excellence has paid off. Since they opened in July, DBC has tempted both residents and commuters to visit and sample their extensive luncheon and dinner menus. In addition to their regular menu that offers everything from personal pizzas and salads, to steaks and pasta, there are specials featured everyday for lunch, like oven roasted Portabello mushroom sandwich with artichoke hearts, roasted red pepper, fresh basil and buffalo mozzarella cheese or pan seared lobster ravioli with a Sambuca creme sauce and dinner specials, like coriander seared striped bass, spiced pumpkin gnocchi with saffron butter or proscuitto wrapped New York strip steak with grilled asparagus and brie mashed potatoes, that allow Chef Telton to shine at every meal. The response has been beyond their expectations. But people still aren't used to staying in town for dinner.