Bourbon & Bluegrass: Dark Arts
Thursday, October 29 | 6:30 pm | $120 per person, plus tax & service charge
6:00 PM Arrival | 6:30 PM Dinner
Dark Arts Whiskey House takes a different approach to whiskey, blending, re-barreling & finishing spirits in unconventional barrels to create distinctive, layered flavors. David Peet, CEO of Dark Arts, will be here to share the story behind the whiskey & guide us through a selection of their unique expressions.
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Pâté Grandmere
Pork pâté, pear mostarda, petit salad
"Barely Legal" Bourbon | Quince Old-Fashioned
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Pommes Darphin
Duck fat potatoes, raclette fonduta, caramelized honeycrisp apple, scarlet mustard frills
"Toasted Amburana" Rye | Boulevardier Sbagliato
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Ravioli
Squash & ricotta filled, brussels sprouts, brown butter, amaretti tuile, parmagiano
"Jupilles Fleur" Bourbon | Godfather-ish
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Braised Pork Cheek
Cocoa nib crusted, creamy polenta, roasted mushrooms, sherry-pork jus
“Sherry Garcia Volume 3” Oloroso-finished Bourbon
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Kabocha Crème Brûlée
Squash custard, caramelized sugar, pepita praline, clove ice cream
Lupi & Iris/il ponte Barrel Pick: Calvados-finished Bourbon
Please contact the restaurant to discuss any allergies, dietary restrictions or preferences. We will do our best to accommodate. Please note that we charge a minimum of $25 for any day of menu changes to our special events menus. We have ordered & prepared the advertised menu, thus any last minute changes will incur the minimum $25 fee.
All special event ticket sales are final & non-refundable. You can transfer your ticket to another person.All special events in our private dining room, Marseille, are designed with communal seating to encourage a shared experience. Events are subject to change.