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Taking place on Sunday, January 23, the 3-course dinner highlights private selections of the Gage Hospitality Group single barrel collection in cocktails by Bar Manager Daniel Lee. The dinner begins at 6:30 p.m. Tickets are $75 and can be purchased via Tock.

The Menu:

1ST COURSE
Cocktail:
Derby Times - Woodford Reserve Double Oaked GHG Single Barrel, honey, mint, angostura bitters

  • Paired with choice of:
    • Venison Tartare - parmesan, shallots, cornichon, smoked pear, bourbon soaked mustard seed, miche
    • Jumbo Lump Crab Cake - bourbon remoulade, apple slaw
    • Corn Fritter - pimento coulis, pickled shallot, chervil

2ND COURSE
Cocktail:
New York Satyr Sour - Maker’s Mark GHG Single Barrel, lemon, egg white, malbec

  • Paired with choice of:
    • Guajillo Braised Bone-in Short Ribs - nora mills grits, makers mark bacon jam, tobacco pickled fried onions
    • Buttermilk Fried Quail - Buffalo Trace spicy honey, scallion, corn muffin, morita hot sauce
    • Deep Fried Catfish - smoked tea collards, onion sabayon, pickled oyster mushrooms

3RD COURSE - DESSERT
Cocktail:
Bay of Pigs - Whistle Pig Rye GHG Single Barrel, montenegro, carpano bianco, cynar, bitters, cherry

  • Paired with choice of:
    • Dark Chocolate Bourbon Tart - chocolate custard, bourbon caramel, flourless chocolate cake, malt
    • Citrus Parfait - lemon pound cake, passion fruit mousse, caramelized macadamia nuts, orange chantilly

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