Beaumarchais, in the meatpacking district, will be hosting a five course
dinner crafted to compliment selected scotch whiskeys. Whiskey aficionado Spike McClure will be leading the event; describing the characteristics and histories of the different whiskeys. The dinner begins at 7:00 and is $110 per person, plus tax and gratuity. Reservations are required.
1st Course
Oban Distillers Edition
with “Huîtres au caviar”
Fresh blue point oysters on a half shell topped with sturgeon caviar
2nd Course
Talisker Distillers Edition
with “Poitrine de porc fumée et sa polenta”
Crispy smoked pork belly served over creamy polenta with pickled fried pearl onion rings.
3rd Course
Lagavulin Distillers Edition
with “Filet mignon Rossini au Roquefort”
Seared Filet mignon with foie gras brûlée served atop Roquefort mashed potato.
4th Course
Dalwhinnie Distillers Edition
with “Mousse au chocolat amer”
Whipped dark chocolate mousse
5th Course
Talisker 18 Years
with “Plateau de fromages”
Alsace Munster Cheese served with grilled country bread, candied walnuts, and cherry compote.