Four Roses 130th Anniversary Dinner | 6:30pm – 11pm

Four Roses 130th Anniversary

Bourbon Dinner

 

Reception Cocktail

“The Bourbon Monte Cristo”

 

 Flight:

Four Roses Small Batch / Four Roses Single Barrel

Four Roses 130th Special Edition Barrel Strength

 

First Course

 Bourbon Glazed Country Ham Doughnut

Stuffed with a Soft Poached Egg and Topped with Shaved Ham

 

Second Course

Roasted Lamb and Duck Confit Burgoo Pot Pie

With Corn, Lima Beans, Tomatoes and Potatoes

Third Course

Entrée Cocktail

“The Anniversary Toast”

 

 Char Grilled Bone-In Pork Chop

Served over Roasted Sweet Potato Mash and Butter Poached Broccoli Rabe

Finished with a Smoked Bacon Jam

Fourth Course

Dessert Cocktail

“Hot Buttered Bourbon Cocktail

 

Cornbread and Blueberry Cake with Sorghum Frosting and Pecan Crumble

Drizzled with Warm Salted Caramel

Served with Brown Butter Ice Cream

Executive Chef/Owner – John Varanese

Chef de Cuisine – Erik Abraham

Sous Chef – Callie Critchelow

Guest Speaker – Brent Elliott, Master Distiller, Four Roses Distillery