Final Draft

The menu is done, drinks are ready and its just about time to get your tickets. A little something to look forward to...

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Hors d’oeuvres
Cornmeal and Country Ham Gougere with Bourbon Cream
Farm Egg Salad Sandwich with Asparagus
Hudson Valey Foie Gras Brulee with Green Peach Chutney
Grilled Oyster and Pork Belly Brochette with Fresh Pickles
Maker’s Mark Mint Julep

Bourbon Cured and Smoked Wild King Salmon
Jicama and Beet Slaw, Yellow Mustard Seed Vinaigrette
“Naughty Debutante” Maker’s Mark, Apricot Liqueur, Peychauds Bitters and Champagne

Petits Farcis a la Sud
Vidalia Onion Shoots with Crab, Corn and Bacon Stuffing; Baby Tomatoes and Okra Hoppin John; Zucchini filled with Crawfish Hollandaise and Chive Blossoms
“Melba likes her Maker’s” Maker’s Mark, fresh Peach Preserves and muddled White Ginger

Head-on Port Royal Shrimp
Sunchoke Agnolotti, Morels, Bourbon and Cream
“Blue Moon (of Kentucky)” Maker’s Mark, Berry Tea, homemade Vanilla Syrup

Lamb Two Ways
Seared Loin with Pulled Breast Stuffing, Sweet Pea Puree, Sweet Georgia Onions and Truffle Jus
“The HT Redux” Maker’s Mark, Cucumber water and Dr. Brown’s Cel-Ray soda

Bourbon Braised Veal Cheeks and Crisp Sweetbreads
Baby Turnip and Fava Bean Ragout, Crushed New Potatoes and Romaine Coulis
“Adam’s Apple” Maker’s Mark, Crème de Framboise, fresh pressed Apple Juice

Tobacco Scented El Ray Chocolate Tart
Pecan Ice Cream, and Bourbon Sabayon
“Bourbon and a Smoke” Maker’s Mark poured over a smoked sugar cube

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Wines will be available upon request