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?

The 6/15 and 7/20 menu includes the following:

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‍First Course
SHE-CRAB SOUP
reduced sherry, Savannah style crab cake

Paired with

GIN, SUZE, OLD BAY, CUCUMBER, LEMON, CLARIFIED MILK

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Second Course

OCTOPUS CARPACCIO

arugula, grain bread crisp, monkfish liver, lime, champagne vinaigrette

Paired with

VODKA, FINO, PLUM SAKE, CHAMOMILE, CARBONATION

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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

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Fourth Course
SEARED CHILEAN SEA BASS

chive crepes, red curry braised carrot, creamed leeks, salsify

Paired with

VODKA, LEMONGRASS, COCONUT, PINEAPPLE, CHILE, GINGER, LIME

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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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