Whiskey, Whiskey, Whiskey!

Menu

• Hors d’Oeuvre
  • Pig and Fig Flatbread with Red Wine–Braised Figs, Guanciale, and Fresh Mozzarella
  • Chilean Sea Bass Spring Rolls with Basmati Rice, Corn, Basil, and Honey–Wasabi Sauce
  • The Flatiron Room Mac and Cheese > Radiatore Pasta with Roasted Brussels Sprouts, Calabrian Chile–Cheese Sauce, and Seasoned Panko Crumbs
  • Passion Fruit Mousse Bites > Shortbread Cookies with Raspberry–Beet Coulis
  • Lemongrass–Banana Brenne Whiskey Cocktails 
  • Michter’s Rye Whiskey Old Fashioneds with Maple-Glazed Currants
• Dinner
  • Barbecued Duck Salad with Braised Fennel, Smoked Ricotta, Dark Cherry Vinaigrette, Crispy Duck Skin, and Chocolate Caviar
  • The Yamazaki 12-Year-Old Single Malt Whisky 
  • Potato–Turnip Soup with Jalapeño Crema, Cornbread Crouton, and Guanciale Bits
  • Tullamore Dew 12-Year-Old Special Reserve Irish Whiskey​
  • Cast-Iron Red Drum Fish with Corn–Peach Salsa, Bay Scallops, Pickled Red Onions, Coconut–Scallop Mousse, and Tamarind Dressing
    
  • Lincoln Henderson Angel’s Envy Bourbon Whiskey
  • Braised Short Ribs with Soft Polenta, Bramble Sauce, and Crispy Shallots
  • The Balvenie 21-Year-Old Portwood-Finished Single Malt Scotch Whisky
  • White Chocolate Bomba with Blue Cheese Foam and Pear Chutney
  • Highland Park 18-Year-Old Single Malt Whiskey