Now announcing our menu for our August 8 Bourbon & Blues dinner! Small Plate: Maple-bourbon marinated, grilled day boat diver scallop served with carrot-cannellini bean puree, served with Woodford Bourbon Barrel Aged Appetizer: House-crafted wild mushroom and Fontina ravioli served with a pistachio pesto cream sauce, served with Jefferson Bourbon Salad: Butter and oak leaf lettuce with grilled peaches, shaved red onions, candied pecans, gorgonzola dolce, corn bread croutons, bourbon-vanilla dressing and crisp prosciutto lardons, served with Ridgemont Reserve Bourbon Intermezzo: green apple sorbetto Entrée: Dry mustard and herb-marinated, bourbon-braised beef short ribs, natural pan sauce, creamy smoked Gouda polenta, fava bean, sweet corn and wild mushroom succotash and bourbon and apple-wood smoked bacon marmalade, served with Woodford Bourbon Double Oaked Dessert: Pecans three ways: Butter-pecan gelato, Kentucky bourbon balls, and Pecan praline
Posted on: Thu, 25 Jul 2013 14:00:00 +0000
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