Dewar's Scotch Whiskey
Tasting Dinner
In the Copperfield's room
Ye Olde England Inne Stowe, VT
February 28, 2009 $69.00 per person plus tax and gratuity
An evening of five courses of fine dining with friends and superb Scottish Whiskey's
For Reservations Please call (802) 253-7558
Menu
GARDEN SALAD
Fresh mixed greens with tomato, cucumber, carrots and onions. Served with our house dressing maple vinaigrette.
CULLEN SKINK
A traditional recipe form Cullen in the North East of Scotland.
Prepared with Haddock, Potatoes, milk and onions.
WILD BOAR RIBS
Braised in Red Wine our Special house spices and star anise.
Served with barbeque sauce and sesame cucumber slaw.
Entree Choices
SCOTTISH SALMON
House smoked Scottish Salmon marinated in Dewar's Whiskey. Served with a dill sauce.
CLASSIC BEEF WELLINGTON
Tenderloin of Beef with pate de foie gras & a wild mushroom duxelle wrapped in puff pastry, baked & served medium rare with a truffle Madeira sauce.
ROASTED CORNISH GAME HEN
With wild mushroom stuffing, cognac au jus, truffle scented whipped potatoes and fresh vegetables
Dessert
SPOTTED DICK
An indvidual English baked sponge pudding studded with currents and raisins. Served with toffee sauce, English custard and a scoop of our own vanilla ice cream.
Includes four featured Dewar's Scottish Whiskey's.
Dewar's White Label - Dewar's 12 Year Old - Dewar's Signature
-Aberfeldy-
~With Your Lover~
Valentines Day Saturday February 14th 2009
(This menu will be served all weekend 13th - 15th )
$50 per person plus tax and gratuity
Accompanying Wines $28.50 per person plus tax and gratuity
First Course is for two
(select one)
Baked Malpeque Oysters with watercress
& seasoned breadcrumbs
Yalumba Sauvignon Blanc "Oxford Landing" 08 South Australia
Sesame Crusted Scallops, Potato rosti, Red caviar,
lemon beurre blanc
Yalumba Sauvignon Blanc "Oxford Landing" 08 South Australia
Warmed Vermont chevre with cranberry chutney, toasted pit bread.
Wyndham Estate Pinot Noir "Bin 333" 07 South Eastern Australia
Whiskey cured smoked salmon, balsamic reduction
& Dijon mustard
Sea Ridge Chardonnay 07 California
Second Course
A variety of field greens with garden vegetables and
maple vinaigrette
Third Course
A half rack of lamb with rosemary-balsamic reduction and cheddar
The wishing tree shiraz 06 Western Australia
Grilled New York strip, burgundy reduction
& truffle scented potatos
Powers Cabernet Sauvignon 06 Columbia Vally
Roasted Quebec duckling with cinnamon risotto and
cranberry au jus
Castle Rock Pinot Noir 07 Mendocino California
Grilled Atlantic Salmon, red bell pepper-ginger puree
& lemon sushi rice
Hess Chardonnay 06 Monterey California
Roasted Cornish Game Hen cheddar mashed potato
& lingonberry au jus
Castle Rock Pinot Noir 07 Mendocino California
Fourth Course is for two
(select one)
Dueling mousses of white and dark chocolate
with a raspberry coulis
Chocolate dipped Strawberries
Raspberry Sorbet
Sandeman's Founders Reserve Port Wine
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