4-Course Dinner with Cocktail Pairing

Wednesday, October 23 at 6:30 pm

First Course

Wait In The Truck

Patron Blanco | Pineapple | Ginger Syrup | Peychaud’s Bitters

Spanish Octopus | Crispy Smashed Duck Fat Potatoes | Saffron Aioli | Castelvetrano Olives Sauce Vierge

Second Course

Gold Rush

Angel’s Envy Bourbon | Honey Fennel Syrup | Lemon

Crispy Pork Belly | Watermelon | Jalapeno |Honey Basil Vinaigrette | Black Sesame

Third Course

Benton’s Old Fashioned

Bacon Washed Angel’s Envy Bourbon| Maple | Angostura | Orange Essence

Prime Spinalis “Rib Cap” Steak |Koginut Squash Risotto | Bourbon Apple Glazed Brussels

Fourth Course

Dead Man’s Handle

Patron Reposado| Aperol | Orgeat | Yuzu

Caramel Flan | Marcona Almond Crumble |Tequila Soaked Berries