MAKER’S MARK DINNER MENU
Join us for a special pairing experience featuring Maker’s Mark.
AMUSE-BOUCHE
PAN ROASTED SEA SCALLOP
paired with
OPENING LINE
Maker’s Mark, st Germain, fresh lemon sour, cucumber & mint ______________________________________________________________________________________________
FIRST COURSE
POTATO LEEK SOUP
paired with
MAKER’S MARK 46
Maker’s 46, orgeat syrup, muddled luxardo cherries & orange, peychaud’s bitter ______________________________________________________________________________________________
SECOND COURSE
BLACKENED SPRING LAMB
paired with
MAKER’S MARK 101
Maker’s 101, amaro averna, carpano antica sweet vermouth, black walnut bitters, cherry wood smoke infusion ______________________________________________________________________________________________
THIRD COURSE
FILET WITH BOURSIN CHEESE CRUST
ACCOMPANIED WITH
brussels sprouts
spring vegatable risotto
paired with
MAKER’S MARK CASK STRENGTH
______________________________________________________________________________________________
DESSERT COURSE
ROMBAUER JAM CAKE
paired with
COFFEE & TEA
*Items are served raw, or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.