This December 31, we are celebrating the New Year in unprecedented style with a single-seating pairing dinner unlike any other. We are offering two menus for this evening: a Yukimuro (snow-aged) A5 Wagyu & Bourbon pairing menu, and this five-course Cocktail Pairing Menu–equally fabulous, and for different diets and wallets. This menu is a little closer to the beating heart of our kitchen, the celebration of quality, often local ingredients and the belief in minimizing waste as much as possible.
We will be sharing this menu, alongside the Wagyu & Bourbon menu, in a single seating beginning at 8.30pm on New Year’s Eve, and expect the meal to last between 2.5 and 3 hours. The menu and pairings can be found below, with options for both the second and fourth courses. Tickets for the five-course Cocktail Pairing Menu, with pairings, are $130 per person (gratuity included), and $95 for the food menu, with drinks à la carte. Spaces for this event are limited, so email us at email@example.com to reserve your ticket and a table.
Salmon Canape of pastrami-cured, cold-smoked Scottish Salmon with American salmon caviar, potato dumpling, lemon-poppy seed curd, and a fennel frond, paired with a Chrysanthemum.
Forrest Mushroom & Pumpkin Potage of foraged Chicken of the Woods Mushrooms, cheese pumpkin, roasted pumpkin seed, and house chili powder, paired with a Sparkling Stone Fence.
Brussels & Guanciale, a warm salad of shaved brussels, carrots, and red onion, with crispy house-cured jowl bacon from our Whole Hog Program, toasted walnut, and a warm guanciale fat & apple cider vinaigrette. This salad is also paired with the Sparkling Stone Fence, a palate-cleansing cocktail perfect for this second course.
Risotto & Mushroom, a risotto of fresh bay leaf and wheat berries, with Hen of the Woods bouillon, Perignod truffle, and a Parmigiano Reggiano frico, served with our signature White Oak Fashioned cocktail.
Kentucky Lamb Ragu made with braised lamb from Four Hills Farm, Hen of the Woods bolognese, farm egg pasta, Parmigiano Reggiano, and tarragon cream, paired with the Orchid Scout.
Duck Poutine with confit duck leg, Yukon gold potato skin with crispy guanciale, Taleggio, cultured dairy and onions, and duck gelée “bouillon” cubes, paired with the House Sazerac.
Mushroom Scrapple, a free-formed mushroom and buckwheat sausage, with pomme purée, Perignod truffle, champagne-pickled dehydrated cherry tomatoes, black garlic, and parsley oil, paired with the Cedar Plank.
We’re calling this dessert course an “Apple Pretending to be a Pear,” a pâté à choux with crhaquelin, filled with apple compote, rosemary mousse, and candied pecan, paired with a glass of Sparkling Wine.