Course 1

Organic Scottish Salmon Rielltes, Salmon Roe Crème Fraiche, Smoked Onion-Bacon Jam

Paired with: Bruichladdich Octomore 8.1

Course 2

Lamb Tartare Parmesan Custard, Poached Quail Egg, Dried Fig

Paired with: Balvenie 14 yr Caribbean Cask

Course 3

Smoked Duck Breast All Spice Sweet Potato Pave, Escarole, Blood Orange

Paired with: Jura Seven Wood

Course 4

Buttterscotch Bread Pudding with Toasted Barley Brittle

Paired with: Dalmore Cigar Malt

$100 per person. Menu available for private parties of 6-10, contact Julie Woodward at 608-294-3021 to set a date and time.