Peerless

Bourbon Dinner

Reception Cocktail

Flight:

Small Batch / Small Batch Rye / Double Oak Bourbon

First Course

Frisée Salad topped with Hot Bacon Dressing, Pickled Red Onions,

Herb Croutons and Poached Egg

Second Course

Smoked Trout Gravlax

Smoked Trout served on Brioche Toast Points

Laced with Benedictine

Third Course

Entrée Cocktail

Slow Braised Boneless Short Rib

Served over a Potato and Parsnip Horseradish Puree

With Crispy Brussels and Caramelized Peach Bourbon Demi

Fourth Course

Dessert Cocktail

Bourbon-White Chocolate Bread Pudding

Served with Salted Caramel Ice Cream, Chantilly Cream and Fresh Berries

Executive Chef/Owner – John Varanese

Head Chef – Ken Barnett

Sous Chef – Jared Ingram

Guest Speaker – Gwen Peterson, Peerless Distillery