Springtime Whiskey Dinner with Chef Rudy

First Course

pan-seared pork tenderloin medallions with apple, ginger sauce and citrus carrots

paired with Bourbon Buck-bourbon lemon juice, ginger beer, garnished with raspberries and ming

Second Course

whipped feta & hot honey crostini with roasted pecans

paired with Gold Rush-Bourbon, honey syrup, lemon juice

Third Course

Tuscan chicken with lemon cream sauce and garlic rissotto

Rye Honey High Ball-Rye, honey syrup, sparkling water, lemon wheel

Fourth Course

classic bread pudding with bourbon apples and whipped cream

Maple Cask Old Fashioned-Maple Cask Finish Bourbon, barrel aged simple syrup, bitters, orange and Amarena cherry