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 National Beverage Director Andrew Olsen. What’s better than being surrounded by whiskey barrels around a shared table while imbibing and dining?
The 6/15 and 7/20 menu includes the following:
reduced sherry, Savannah style crab cake
GIN, SUZE, OLD BAY, CUCUMBER, LEMON, CLARIFIED MILK
arugula, grain bread crisp, monkfish liver, lime, champagne vinaigrette
VODKA, FINO, PLUM SAKE, CHAMOMILE, CARBONATION
WEST COAST OYSTERS 3-WAYS
raw with saffron mignonette, oysters and pearls, Rockefeller
GIN, MEZCAL, COCONUT WATER, TURMERIC, CORIANDER, LIME, CARBONATION
SEARED CHILEAN SEA BASS
chive crepes, red curry braised carrot, creamed leeks, salsify
VODKA, LEMONGRASS, COCONUT, PINEAPPLE, CHILE, GINGER, LIME
DECONSTRUCTED CARROT CAKE
spiced butter cake, Rieger’s Gin caramelized carrot, vanilla cheesecake, nutmeg infused butterscotch
GIN, JAMAICAN RUM, MADEIRA, RED CHAI, COLD BREW, CREAM
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