Jacob's Barrel Dining Room Bonded Dinner Series

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?

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The October menu includes the following:

Course #1
SAVANAH STYLE CRAB CAKE
chili remoulade, toasted capers, greens
PAIRED WITH DOODLE BUG
reposado tequila, cantelope, basil eau de vie, vanilla, lemon

Course #2
GOAT CHEESE AND SPINACH EN CROUTE
bacon braised char
PAIRED WITH PERFECT DRUG
Rieger’s Absinthe, cucumber, mint, lime

Course #3
SEARED CHILEAN SEA BASS
beet carpaccio, corn pudding, onion vinaigrette
PAIRED WITH BACK BEAT FIZZ
Bronson’s Milk Punch, Madeira, French aperitif, sparkling rosé

Course #4
RIBEYE TWO WAYS
seared cap, garlic basted eye, gratin dauphinoise, glace de viande
PAIRED WITH OLD OAXACAN
KC Whiskey, mezcal ensemble, demerara, bitters

Course #5
WHITE CHOCOLATE PUMPKIN CHEESECAKE
whiskey cream
PAIRED WITH PASEO FRESCO
agricole rhum, banana, horchata, brown butter, cinnamon