Wigle Whiskey Dinner – Thursday, March 19th – 7 pm
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1st Course – A Strolling Cocktail Party
Stationed Hors D’Oeuvre – Attendant-Shucked Oyster with Early Spring Mignonette
Passed Hor D’Oeuvre – Tea-Smoked Shrimp with Spring Goddess Vinaigrette
Cocktail – Porch Punch
Wigle Landlocked Oaked, Earl Grey tea, mint tea, lemon juice, demerara sugar syrup, Wigle Organic Aromatic Bitters
2nd Course
Seared Sea Scallop with Saffron-Poached Mussels, Pickled Cucumbers, and Leek Risotto
Cocktail – Whiskey Rickey
Wigle Organic Sassafras Wheat Whiskey, Cointreau, lime juice, soda water, Wigle Organic Pomander Orange Bitters
3rd Course
Pepper-Seared Filet Mignon with Caramel Onion Tart, Whiskey-Herb Compound Butter, Maytag Blue Fondue, and Aged Balsamic Vinegar
Cocktail – Improved Holland Gin Cocktail
Wigle Organic Ginever, St-Germain, Wigle Organic Rosemary Lavender Bitters, Laphroaig spritz
4th Course
Warm Challah Bread Pudding with Molasses, Blueberries, and Caramel Corn Brittle
Cocktail – Milk Punch
Wigle Organic Straight Wheat Whiskey, Averna Amaro, Golden Grahams cereal milk, brown sugar, shaved nutmeg