McGintys

Scotch Whiskey Dinner

March 28, 2013.

 

First Course:

Organic Roasted Beets paired with Macallan 12yr

Variety of smoked and roasted beets, watermelon raddish, beet mousse, pecan goat cheese terrain, balsamic pudding.

Second course:

Wild Sea Bass paired with Macallan 18yr

Roasted wild bass, heirloom cauliflower, barberry crust, bell pepper fondue.

 

 

Third course:

Beef Oxtail paired with Highland Park

Crepinette of oxtail noisette, agave chioggia squash and beef natural jus.

 

 

Dessert:

Baked Alaska paired with Famous Grouse

Shortbread cookie, coffee beans ice cream, passion fruit puree

 

 

Chef Nico Amroune