First Course
Scallop Diane
Sazerac Rye Whiskey Flambe, garlic pomme puree & crispy parsnip chips
Second Course
"Herbsaint Snowball"
lemon, anise, matcha granita
Third Course
Grilled Lamb Rack
apple mint Buffalo Trace Bourbon reduction, heirloom baby carrots & polenta
Fourth Course
Myers's Special Dark Croissant Bread Pudding
sweet corn custard, Myers's Special Dark Rum sauce, caramel corn crunch | served a la mode