Enjoy a perfectly curated experience brought to you by our Executive Chef Team, in partnership with High Banks Distillery. Event takes place Tuesday April 5th from 5:30 – 7:30 pm.
First Course: Polenta Bruschetta – Polenta Cake with Roasted Red Pepper, Feta, and Herbs
+ Paired with our “Spring Spritz Cocktail” which combines High Bank Vodka, triple sec, fresh lemon juice, fresh mint and prosecco
Second Course: “Involtini Di Vitello” – Rolled Veal, Butternut Squash Gnocchi, Braised Brussel Sprouts
+ Paired with High Bank Whiskey War
Third Course: Gremolata Crusted Strip Loin, Whipped Potatoes, Confit Root Veg
+ Paired with High Bank Whiskey War Barrel Proof
Fourth Course: Braised Short Rib Ravioli with Shallot Marmalade
+ Paired with High Bank Whiskey War Pinot Noir Cask
Fifth Course: Whisky Affogato with Triple Chocolate Gelato
+ Paired with High Bank Midnight Cask
Cuisine Inspired by Chef Rory Ware & Pastry Chef Bella Carfagna
Seats are limited to 25 people.