Distiller's Dinner: Gin Theme

Appetizer
Gin & Olive Oil Marinated Smoked Salmon with Ocetra Caviar on Brioche

Salad
Salad of Organic Greens, White Asparagus, Green Asparagus, Hearts of Palm, Purslane,
Marsh & Marcona Almonds and Black Truffle Vinaigrette

Intermezzo
Roasted Chestnut Soup with Juniper Cream

1st Course
Gin and Lemon Marinated Chilean Seabass Broiled with Melted Leeks,
Celery Potato Puree and Sorrel Buerre Blanc

2nd Course
Seared Chateaubriand Marinated in Gin and Juniper Berries with Chanterelle Mushrooms,
Parsnip Purée, Sweet & Sour Cabbage and Armagnac Four-Peppercorn Sauce

Dessert
Chocolate Mille-Feuille with Tangerine Sorbet, Tangerine and Gin-Flavored Cotton Candy

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