Happy Valley Brewing’s Restaurant Week entree is a dish of dueling superstars! The sous vide duck, drizzled with a gooseberry demi that brings both sweetness and a tart punch, pairs perfectly with a crispy-on-the-outside, soft-on-the-inside, duck fat-covered stack — 40-50 delicate layers high! — of the most deliciously high-maintenance potatoes we’ve ever met.

We recommend pairing with a Cranberry Beret French farmhouse ale so you’ll have something to sip while you debate which was your favorite bite.

Happy Valley Brewing, now under new management, has a whole slate of fresh additions to offer on their newly updated menu this season! The Caprese Salad is Chef Andrew’s pick and the Lemon Ravioli with saffron butter, corn, pine nuts, and shallots has been a diner favorite.

Come check out what’s new and join in for Happy Hour (Tuesday, Wednesday, Thursday from 4-6 PM) to enjoy half-priced beer and $10 short-rib nachos.