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)