This exceptional beer was crafted in partnership with Roasti Coffee Co. It’s a full-bodied stout with rich undertones of toasty dark chocolate, commingled with an infusion of Finca El Rubi, Pink Bourbon Coffee Beans. This unique combination provides a distinctive nuttiness and a subtle honey-like nuance, promising a memorable tasting experience.

Park'd Imperial Stout

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.

Melt the Chocolate

In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.

Whip the Cream

Gently fold the whipped cream into the melted chocolate mixture. Add vanilla extract and a pinch of sea salt, folding until fully combined and smooth.

Combine Mixtures

Transfer the chocolate pate mixture into a loaf pan or small serving dish. Smooth the top and cover with plastic wrap. Refrigerate for at least 4 hours or until firm.

Chill the Pate

Once set, remove the chocolate pate from the fridge. Slice and serve with fresh berries on the side.

Serve with Berries

dark chocolate (70% cocoa or higher)

unsalted butter

heavy cream

powdered sugar

vanilla extract

sea salt

fresh berries (strawberries, raspberries, blueberries)