Buzzard’s Roost

Bourbon Dinner

Reception Cocktail

Flight:

Buzzard’s Roost Toasted Barrel Rye

Buzzard’s Roost Bottled in Bond

Buzzard’s Roost Kindred Collaboration

 

First Course

Smoked Burrata Cheese

with Charred Tomato Jam, Candied Pistachio,

Roasted Fig and Arugula

 

Second Course

Smoked Cured Salmon

with Whipped Brie Cheese and Prosciutto

Served over a French Crepe

 

Third Course

Entrée Cocktail

Chicken & Waffles

Country Fried Chicken served on a Cornbread Waffle

With Maple Bourbon, Honey Glazed Greens and Bacon Lardons

 

Fourth Course

Dessert Cocktail

Bourbonmisu

Bourbon-Soaked Lady Fingers with Bourbon Caramel

Topped with Espresso Powder

Executive Chef/Owner – John Varanese

Head Chef – Ken Barnett

Sous Chef – Jared Ingram

Guest Speaker – Jason Brauner – Co-Founder & Master Blender