WhistlePig Whiskey Dinner
Apr
23
6:30 PM18:30

WhistlePig Whiskey Dinner

A very special evening with WhistlePig.

1st course 10 year old straight rye

Duck breast, peach, toasted coconut meringue, fennel agre doux 

2nd course farmstock rye 

Scallops, bitter orange purée, parsnip, pear, romanesco

3rd course 15 year straight rye

Sugar cured ribeye, red wine Demi, cauliflower, caramelized carrots

4th course 12 year old world cask finish

Salted Carmel cheesecake, dark chocolate crumb, rhubarb and red wine carmel 

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Easter
Apr
21
11:30 AM11:30

Easter

Starters

Mussels – Spring onion pesto, garlic, shallot, white wine, grilled bread

Poutine- Short rib, beef gravy, Cheddar

Chartcutrie plate – meats, cheeses, jams. Pickled items

Pork Belly- Pickled cucumber salad-

Arugula - Radish, Grapes, Walnuts, Goat cheese, Sherry Vin

Watercress & Red Quinoa- Chioggia Beets, Orange Vin

Main Plates

Duck- Roasted Beets, purple rice, Maple, Watercress

Whole Trout- Dill, Blistered Tomato, Tri color fingerlings

Short Rib- Heirloom polenta, Garlic Scape, Tomato Vin

Bavette- King Oyster mushrooms, Sauce Au Poivre, Sweet potato & turnip hash

Seared scallops- Peas, Cavatelli, Pea cream

French Toast -Seasonal Fruit, cinnamon & sugar, Challah Bread

Buttermilk Pancake -Lime anglaise, graham cracker crumb

Baked Frittata -Chorizo, goat cheese

Endings

White Chocolate Bread Pudding -chocolate ice cream | raspberry sauce

Chocolate Mousse-milk chocolate | chocolate shavings | caramel |whipped cream

U.K. Sundae-chef’s pick ice cream | fudge | vanilla gaufrette | chocolate shavings

Olive Oil Cake-plum | pistachio ice cream

Seasonal Crisp-chef’s pick | vanilla ice cream

Chef-Partner: Zachary B Shuman

Sous chef- Matthew Kneeland

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