Some of Our Favorites —
The J.D. William's
Bulleit Rye, maple-infused syrup, bitters, orange peel, and a cinnamon stick.
Bulleit Bourbon, lemon, juniper berry, sage and hibiscus-infused syrup, orange peel and cherry.
Glenmorangie 10 Y original, cointreau, bitters, thyme syrup, and lemon.
Smoke & Mirrors
Ardbeg 10Y, Nardini Rabarbaro Apertivo, mint, and lemon zest.
Bulleit Rye, sugar syrup, bitters, orange zest, and cherry.
Bulleit Bourbon, Campari, Dolin's Sweet Vermouth, and lemon zest.
Japanese style fried chicken served with a lemon, garlic, coriander and curry mayonnaise.
Tempeh Vietnamese Spring Rolls
Tempeh soaked in a peated Talisker whisky rolled in rice paper with shredded carrots, cucumber, Thai basil, mint, rice noodles and served with a Hoisin peanut sauce.
Sashimi-grade Salmon ceviche marinated in an Asian vinaigrette, garnished with scallions and sesame seeds, and served with edamame horseradish puree and a Japanese arancini ball.
Korean-style Beef Tacos
Three Korean-style beef tacos with white corn tortillas, spicy mango, sweet maui onion, coriander and lime salsa topped with sour cream.
Bourbon Glazed Pork Ribs
Slow-cooked pork ribs brushed with a Bulleit bourbon glaze and served with pickled vegetables and a side of sweet potato fries