Feast of Saint Arnold is a beer dinner that features four courses: Beef, pork, fish and fowl. All are served simultaneously and family-style. The food is the result of a collaboration between Saint Arnold executive chef Ryan Savoie and Landry's Concept executive chef Scott Castell.

Proceeds benefit Texas Children's Hospital's Inflammatory Bowel Disease Center.

Passed hors d'oeuvres
Yorkshire pudding cheese puffs and almond-stuffed dates wrapped with speck with pink peppercorn gastric.

Pork course
Weedwacker-cured porchetta with prosecco poached figs and pears over cornmeal griddle cakes.

Poultry course
Buffalo-style beer brined duck wings in Brown Ale beer mustard sauce over pickled radish and chicory salad.

Meat course
Slow roasted leg of lamb with harissa, orzo, red pepper, cashew and raisins.

Seafood course
Whole roasted gulf shrimp with summer squash and saffron rice.

Dessert
Winter stout pecan tassies and cherry and pistachio baklava with mint and pomegranate syrup.