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:
First Course
SHE-CRAB SOUP
reduced sherry, Savannah style crab cake
Paired with
GIN, SUZE, OLD BAY, CUCUMBER, LEMON, CLARIFIED MILK
Second Course
OCTOPUS CARPACCIO
arugula, grain bread crisp, monkfish liver, lime, champagne vinaigrette
Paired with
VODKA, FINO, PLUM SAKE, CHAMOMILE, CARBONATION
Third Course
WEST COAST OYSTERS 3-WAYS
raw with saffron mignonette, oysters and pearls, Rockefeller
Paired with
GIN, MEZCAL, COCONUT WATER, TURMERIC, CORIANDER, LIME, CARBONATION
Fourth Course
SEARED CHILEAN SEA BASS
chive crepes, red curry braised carrot, creamed leeks, salsify
Paired with
VODKA, LEMONGRASS, COCONUT, PINEAPPLE, CHILE, GINGER, LIME
Fifth Course
DECONSTRUCTED CARROT CAKE
spiced butter cake, Rieger’s Gin caramelized carrot, vanilla cheesecake, nutmeg infused butterscotch
Paired with
GIN, JAMAICAN RUM, MADEIRA, RED CHAI, COLD BREW, CREAM
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