Stationed Hors D’Oeuvre – Attendant-Shucked Oyster with Early Spring Mignonette
Passed Hor D’Oeuvre – Tea-Smoked Shrimp with Spring Goddess Vinaigrette
Wigle Landlocked Oaked, Earl Grey tea, mint tea, lemon juice, demerara sugar syrup, Wigle Organic Aromatic Bitters
Seared Sea Scallop with Saffron-Poached Mussels, Pickled Cucumbers, and Leek Risotto
Wigle Organic Sassafras Wheat Whiskey, Cointreau, lime juice, soda water, Wigle Organic Pomander Orange Bitters
Pepper-Seared Filet Mignon with Caramel Onion Tart, Whiskey-Herb Compound Butter, Maytag Blue Fondue, and Aged Balsamic Vinegar
Wigle Organic Ginever, St-Germain, Wigle Organic Rosemary Lavender Bitters, Laphroaig spritz
Warm Challah Bread Pudding with Molasses, Blueberries, and Caramel Corn Brittle
Wigle Organic Straight Wheat Whiskey, Averna Amaro, Golden Grahams cereal milk, brown sugar, shaved nutmeg