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Compass Box Whisky 5-Course Dinner
November 5, 2019 @ 6:00 pm - 9:00 pm$95.00
Kick off NH Distiller’s Showcase Week and join us for an exclusive five-course dinner and scotch whisky tasting on Tuesday, November 5th featuring the Master Blender for Compass Box Whisky, Jill Boyd. Compass Box Whisky has been making fine blended scotch whisky for almost twenty years by blending selected casks from some of the finest distilleries all across Scotland.
Our Culinary Team has crafted an exquisite five-course dinner comprised of unique dishes that pair perfectly with each whisky.
Arpeggio Farm Eidolon, Candied Nuts, Apple Butter, Phyllo Crisp
Cocktail made with “Oak Cross”: A rich, medium-bodied blended malt Scotch whisky, combines vanilla characters from American oak and spicy, clove-like characters from French oak.
Chilled Duck Breast, Brioche, Blackberry Red Wine Compote, Endive & Citrus
Cocktail made with “The Story of the Spaniard”: Full, soft and sumptuous on the palate with notes of citrus peel, red wine and spices. The finish is long, with hints of rich vanilla panna cotta, ripe berries and cherries.
Sweet Potato Agnolotti, Benton’s Ham, Brown Butter, Almond
Cocktail made with “The Spice Tree”: Big, sweet aromas of clove, ginger, cinnamon, nutmeg and vanilla. The palate is full, round and sweet, with the spice and vanilla complementing the core distillery characters and leaving a long finish.
Pork Tenderloin, Cornbread, Pumpkin & Cherry Bread Pudding, Brussels Sprouts & Bacon, Smoked Maple
Cocktail made with “The Peat Monster”: The Peat Monster combines smoky and peaty single malts from the island of Islay and the Isle of Mull with rich, medium-peated Highland whisky. This whisky is a peaty, smoky malt with hints of fruitiness; a balanced whisky with great depth and complexity.
Double Chocolate Cake, Pumpkin Spice Pastry Cream, Toasted Coconut, Chantilly
Cocktail made with “Hendonism”: Unique and award-winning blended grain Scotch whisky, produced once or twice a year. This is a whisky that will appeal to both the ardent whisky enthusiast and newcomers to whisky alike, with rich, sweet, alluring whisky, redolent of vanilla, pastry cream and coconut.
Dinner will begin at 6pm in our Overlook Room, which is located on the second floor of the Restaurant and is stair-accessible only. Reservations are required and must be purchased in advance. 21+ only. Tickets are $95 per person. Please Note: Gratuity is not included in the ticket price and will be left to be added at your discretion at the close of the evening.
Executive Chef: Tina Verville
Sous Chef: Dylan Mason
Pastry Chef: Melissa Shultz