Join us for an evening of education and celebration of Japan’s deep culinary and beverage traditions as Executive Chef Matthew Ward pays homage to Japanese Whiskey Month with an inspired 5-course menu paired with Suntory Japanese Spirits.

$150.00 per person plus tax & gratuity.

Menu:

First Course:

Panna Cotta – Yuzu, Candied Meyer Lemons, Green Tea, Flowers
Spirit – Roku Gin

Second Course:

Grapefruit Vanilla Bean Cured Smoked Salmon – Basil, Apple Pearls, Elderberry

Spirit – Toki Whiskey

Third Course:

Cola Roasted Pork Belly – Lemon Apple Purée, Spicy Honey Brittle

Spirit – Legent Whiskey

Fourth Course:

Dry Aged Prime NY Strip + Grilled Octopus – Herbal Vinaigrette, Black Garlic, Furikake

Spirit – Hibiki Japanese Harmony

Dessert:

Baked Plums + Coconut Ice Cream – Cranberry Coulis, Brown Butter Ginger Sponge

Spirit – Yamazaki 12 Year