Cream of Roasted Garlic and Red Pepper Soup Shooter paired with Glenkinchie 12y.
Foie Gras Crème Brulee - Served atop lightly toasted French bread topped with seared foie gras and jalapeno fig chutney paired with Glenmorangie 10y.
Port Poached Fig Salad -Micro greens tossed in port walnut vinaigrette topped with candied walnuts, Port poached Brown Turkey figs and Roquefort blue cheese paired with Glenmorangie Quinta Ruban 12y.
Jumbo Cherry Wood Smoked Oysters -House cherry wood smoked oyster served atop Thai chili cracker Topped with spicy key lime horseradish paired with Talisker 10y.
Grilled Sika Chops -Sika chops rubbed with alder smoked sweet pepper blend accompanied by Cambozola cheese mashed potatoes, spicy spinach almandine paired with Glenmorangie 18y.
Cinnamon Chocolate Truffles paired with Glenmorangie Signet.
Grilled Pork Belly marinated in pomegranate reduction paired with Woodford Reserve Double Oak.
Smoked bacon over won ton nachos with goat cheese & sautéed red onions paired with Elijah Craig 12y.
Braised pork cheeks on a polenta bed with smoked broccolini paired with Henry McKenna 10y Single Barrel.
Lollipop Pork Belly on Mixed Greens with Infusion Sauce paired with Four Roses Small Batch.
Foie gras on Toasted Brioche, Fig and Echalotes Jam paired with Maker's Mark. Coffee Crusted Pork Shoulder, Cherry Sabayon, Candied Pistachio paired with Wild Turkey Russell's Reserve.
Prosciutto Duck Salad with Red Watercress, Strawberries, Pickled Rhubarb, Watermelon Radish, Ricotta Salata and a White Balsamic Vinaigrette paired with Basil Hayden 8y.
Cured Salmon & Blueberry Citrus Sauce paired with Macallan 12y.
Spicy Scallop Artichoke Risotto & Ginger Vinaigrette paired with Glenmorangie Lasanta 12y.
Quail Wrapped Prosciutto Stuffed & Apricots Madeira Sauce paired with Macallan 18y.
Mignon of Beef Tenderloin in Porcini Reduction, Julienne & Root Vegetables paired with Highland Park 12y.
Chocolate Bread Pudding, Orange Crème Anglaise, Dark Chocolate Truffle &
Milk Chocolate Truffle paired with Glenmorangie Signet.
Gravlax wrapped Asparagus Tips & Mustard Dill Vinaigrette paired with Oban 14 yr.
Cream of Wild Rice Soup paired with Glenkinchie 12 yr.
Traditional Sheppard’s Pie (Lamb), Rosemary Roasted Root Vegetables paired with Glenmorangie 10y.
Prime Rib with Horseradish Béarnaise, Sautéed Brussels Sprouts, Shallots and Garlic , Pork Belly Potato Hash paired with Cragganmore 12y.
Sticky Toffee Pudding paired with Dalwhinnie 15y.