Join us at J. Rieger & Co. for a celebration of food and spirits. Enjoy a 5-course, curated menu from Culinary Director Charles d’Ablaing, along with some perfectly-paired cocktails by Beverage Director Derek Branham. What’s better than being surrounded by whiskey barrels around a shared table while imbibing and dining?
Upcoming Dates: 2/22, 3/21, 4/18
CURRENT MENU:
FIRST COURSE (GF Available Upon Request)
Cioppino
San Francisco Seafood Stew, Sourdough Bread
Paired With
Vodka, Fino Sherry, Lime Cordial, Yuzu Tonic, Mint
SECOND COURSE
Shrimp Gumbo
Rice, Fried Okra
Paired With
Gin, Pear Brandy, Pomegranate, Americano Bianco, Lemon
THIRD COURSE
Mini Catfish Po Boy & West Coast Scallop Blt (GF Available Upon Request)
Cornmeal Fried, Chili Remoulade And Diver Scallop, Applewood Smoked Bacon, Tarragon Aioli
Paired With
Gin, Reposado Tequila, Passion Fruit, Falernum, Lime, Salt
FOURTH COURSE
Blackened Redfish & Seared Black Cod (GF)
Chili Remoulade, Arugula Pesto, Buttered Fingerling Potatoes
Paired With
Rye Whiskey, Benedictine, Coffee, Spiced Cherry, Absinthe
FIFTH COURSE
Mango Panna Cotta & Blackberry Bread Pudding
Buttermilk Custard, Mango Curd And Brioche Bread Pudding, KC Whiskey Cream
Paired With
KC Whiskey, Mango, Ginger, Coconut Cream, Lime
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