Jefferson Reserve

Bourbon Dinner

Reception Cocktail

Flight:

Jefferson’s Small Batch Bourbon

Jefferson’s Reserve Bourbon

Jefferson’s Ocean Voyage 29

 

First Course

Braised Pork Belly

Served over a Loaded Twice Baked Potato Skin

Topped with Crème Fraiche, Cheddar Cheese and Caramelized Onions

Finished with a Smoked Remoulade

 

Second Course

Pickled Deviled Eggs

With Bourbon Mustard and Crispy House-Made Pork Rinds

 

Third Course

Entrée Cocktail

Slow Braised Beef Brisket

Served over Horseradish Mashed Potatoes

Cream Spinach with Wild Mushrooms

Finished with a Bourbon Cherry BBQ Sauce and Fried Onion Straws

 

Fourth Course

Dessert Cocktail

Reverse S’mores

Bourbon Chocolate Ganache, Smoked Marshmallow

and Toasted Graham Craker Crumble

 

Executive Chef/Owner – John Varanese

Head Chef – Ken Barnett

Sous Chef – Jared Ingram