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?
CURRENT MENU:
FIRST COURSE
ESCARGOT, PERNOD, BUTTER, PARSLEY, BUTTERNUT SQUASH
PAIRED WITH
RIEGER’S VODKA, WILD PEACH, SPARKLING WINE, LEMON, PASTIS
SECOND COURSE
LYONNAISE SALAD, CHILI BRAISED SOFT DUCK EGG, SMOKED BACON LARDONS, FRISÉE, COURSE DIJON VINAIGRETTE
PAIRED WITH
RIEGER’S GIN, CURACAO, BLANC APERITIF, STREGA, LEMON
THIRD COURSE
SWEET GRASS FARMS BEEF TENDERLOIN TARTARE, RED ONIONS, WHITE ANCHOVY, EGG YOLK, CROSTINI
PAIRED WITH
RIEGER’S GIN, BLANC VERMOUTH, DRY VERMOUTH, LEMON BITTERS, OLIVE
FOURTH COURSE
SWEET GRASS FARMS STEAK FRITES, GARLIC BUTTER BRAISED KC STRIP STEAK, HERBED FRENCH FRIES, BEARNAISE
PAIRED WITH
RIEGER’S BOURBON, COGNAC, ROUGE VERMOUTH, APRICOT, BENEDICTINE, AROMATIC BITTERS
FIFTH COURSE
APPLE TART TATIN, VANILLA WHIPPED CREAM
PAIRED WITH
KC WHISKEY, PINEAU DE CHARENTES, SPICED PEAR, CREAM
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