Around the World Whiskey Dinner

Taste whiskeys from around the world paired with a five course dinner from Chef Vincent Perri of Supper! 

1st Course

Hamachi Crudo: compressed tomato, pickled fresno chili, meyer lemon emulsion, avocado semi-freddo + Suntori Hibiki Harmony (Japan)

2nd Course

Oyster “Rockefeller”: yakitori swiss chard, bacon jam, nori glacage + Connemara Peated (Ireland)

3rd Course

Peppered Pappardelle with Foie Gras: summer truffle liason, trumpet royale mushroom, soft poached quail egg, herbed ricotta + Makers Mark 46 (USA)

4th Course

Border Springs Lamb: braised shoulder and house made merguez with saffron and olive tagine + Old Overholdt Bonded (USA)

5th Course

Scotch Chocolate Bundt: salted caramel, raspberry dragon’s breath, whiskey ice cream + Cairdeas (Scotland)