White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Trofie
Dining Room

Join us for our 3nd Annual Burns Supper
Scottish poetry, drinks, and dinner. 
With a special selection of single-malt scotchesand scotch cocktails to toast for auld lang syne!

January 24th @7pm
$65 per person
Tax and gratuity not included




~Chef’s Passed Hor d'oeuvres~

~Appetizer~

Cullen Skink
smoked haddock, fish cakes, leek soubise, and mussels

~Entree~

Scottish Partridge
with smoked sausage, cabbage, bacon, turnips and juniper

~Dessert~

Dondee Cake
White chocolate sorbet drambuie caramel and dried fruits

 

scots cocktails  $13
{ under the skin}
hendrick’s gin, raspberry, honey, lemon,
toasted black mustard seed, peychaud’s,
oban 14 year rinse


{ anti-syzygy}
bunnahabhain 12 year scotch, amaro nonino,
rhum barbancourt five star,
carpano antica, campari gels


{ tapsalteerie}
usquaebach reserve scotch, drambuie,
chartreuse green, lime, saffron lime chip


{ cranreuch}
dalwhinnie 15 year scotch,
rhum j.m. v.o. agricole,
almond orgeat with barley and banana, lime


{ mamie taylor}
the feathery blended scotch, lime, ginger beer


{ hot-buttered scotch}
balvenie 12 year scotch, muscovado sugar,
sweetcream butter, toasted winter spices


single-malt scotches
    bunnahabhain 12 year        14
    balvenie 12 year            14
    caol Ila 12 year            16
    oban 14 year                18
    dalwhinnie 15 year            16
    lagavulin 16 year            23
    talisker 18 year            31


blended scotches
    usquaebach reserve              9
    the feathery                12


wee heavy ale
     portico sett 7 (7.7%, ma)          8
   





drinks dreamed and crafted by james h. stotts

 

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