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RSVP FOR THURSDAY, JUNE 18 —OR— THURSDAY, JUNE 25 6:30PM | $65 PER PERSON*

RSVP TO EVENT

RSVP FOR THURSDAY, JUNE 18 —OR— THURSDAY, JUNE 25
6:30PM | $65 PER PERSON*

*Excludes tax and gratuity. Time, price and participation may vary by location.

Join us for a 4-course bourbon cocktail pairing dinner, featuring expertly paired cocktails crafted with Jefferson’s Ocean, WhistlePig, Knob Creek and Woodford Reserve. Each course is thoughtfully curated to showcase the depth, character and warmth of bourbon for the summer season.

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  • COURSE 1

    SEARED SCALLOP CROSTINI

    Pan-seared sea scallops finished with a bourbon glaze, served on a grilled crostini topped with bacon jam.

    BOURBON MARGARITA

    Knob Creek bourbon and Sauza Gold tequila come together with fresh sour mix and bright orange juice, finished with a Tajín rim for a bold, smoky-citrus margarita. The subtle smokiness from the bourbon and tequila echoes the caramelized crust on the pan-seared scallops, creating a seamless flavor bridge.

    COURSE 1 SEARED SCALLOP* CROSTINI Pan-seared sea scallops finished with a bourbon glaze, served on a grilled crostini topped with bacon jam. BOURBON MARGARITA Knob Creek bourbon and Sauza Gold tequila come together with fresh sour mix and bright orange juice, finished with a Tajín rim for a bold, smoky-citrus margarita. The subtle smokiness from the bourbon and tequila echoes the caramelized crust on the pan-seared scallops, creating a seamless flavor bridge.

  • COURSE 2

    COASTAL CHOPPED SALAD

    Iceberg lettuce tossed with applewood bacon and crispy onions in chef-crafted drunken ranch, finished with diced tomatoes, blue cheese, balsamic reduction, and chilled Old Bay® citrus shrimp.

    GOLD RUSH

    This modern favorite blends the smooth, full-bodied character of Woodford Reserve bourbon with fresh sour mix and house-made honey syrup, adding warmth and richness against the salad’s cool crunch.

    COURSE 2 COASTAL CHOPPED SALAD Iceberg lettuce tossed with applewood bacon and crispy onions in chef-crafted drunken ranch, finished with diced tomatoes, blue cheese, balsamic reduction, and chilled Old Bay® citrus shrimp. GOLD RUSH This modern favorite blends the smooth, full-bodied character of Woodford Reserve bourbon with fresh sour mix and house-made honey syrup, adding warmth and richness against the salad’s cool crunch.

  • COURSE 3

    ORANGE SOY GLAZED COHO SALMON

    Wood-grilled coho salmon, topped with a house-made orange soy glaze, served with roasted new potatoes and sautéed spinach.

    JEFFERSON’S OCEAN MANHATTAN

    Jefferson’s Ocean Aged at Sea bourbon has a sweet complexity that is shaped by time and tide. The bourbon’s caramel and vanilla notes bring out the caramelized orange glaze of the coho salmon making this a rich, layered, umami-driven pairing.

    COURSE 3
    COURSE 3 ORANGE SOY GLAZED COHO SALMON Wood-grilled coho salmon, topped with a house-made orange soy glaze, served with roasted new potatoes and sautéed spinach. JEFFERSON’S OCEAN MANHATTAN Jefferson’s Ocean Aged at Sea bourbon has a sweet complexity that is shaped by time and tide. The bourbon’s caramel and vanilla notes bring out the caramelized orange glaze of the coho salmon making this a rich, layered, umami-driven pairing.

  • COURSE 4

    CHOCOLATE CHERRY BOURBON CHEESECAKE

    Classic cheesecake topped with warm chocolate bourbon cherry sauce, finished with fresh whipped cream and chocolate shavings.

    WHISTLEPIG MAPLE OLD FASHIONED

    Made with WhistlePig PiggyBack bourbon, rich WhistlePig barrel-aged maple syrup and Angostura bitters, accentuating this bourbon’s smooth vanilla and toasted spice and amplifying the flavors of the cheesecake.

    COURSE 4 CHOCOLATE CHERRY BOURBON CHEESECAKE Classic cheesecake topped with warm chocolate bourbon cherry sauce, finished with fresh whipped cream and chocolate shavings. WHISTLEPIG MAPLE OLD FASHIONED Made with WhistlePig PiggyBack bourbon, rich WhistlePig barrel-aged maple syrup and Angostura bitters, accentuating this bourbon’s smooth vanilla and toasted spice and amplifying the flavors of the cheesecake.

    • SAVE THE DATE:

    6/18 & 6/25: Bourbon Cocktail Pairing Dinner

    7/16 & 7/21 Cocktail Pairing Dinner

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