Scotch Whiskey Dinner
March 28, 2013.
Organic Roasted Beets paired with Macallan 12yr
Variety of smoked and roasted beets, watermelon raddish, beet mousse, pecan goat cheese terrain, balsamic pudding.
Wild Sea Bass paired with Macallan 18yr
Roasted wild bass, heirloom cauliflower, barberry crust, bell pepper fondue.
Beef Oxtail paired with Highland Park
Crepinette of oxtail noisette, agave chioggia squash and beef natural jus.
Baked Alaska paired with Famous Grouse
Shortbread cookie, coffee beans ice cream, passion fruit puree
Chef Nico Amroune