The Cooper Presents a Scotch and Cigar Dinner 7/23

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The Cooper Restaurant
is pleased to present a
Scotch and Cigar Dinner featuring
The Balvenie Distillery | Davidoff Cigars

Thursday, July 23
6:00pm reception | 6:30 seating

Special guest speakers for the evening will be
Carlos Escalona from Davidoff Cigars

Davidoff_cigarsDavid Laird, The Balvenie Ambassador

The-Balvenie-Masters-of-Craft-logo

Menu by Chef Adam Brown

Reception
Craft Cocktail Featuring Monkey Shoulder Blended Whisky
Chorizo & Manchego Stuffed Dates (passed)

First course
The Balvenie 14yr Caribbean Cask
Smoked Faroe Island Salmon Tartar
Smoked eggplant purée/pickled eggplant/quail egg/crispy sunchokes

Second Course
The Balvenie 15yr Single Barrel
Roasted Lamb Loin
Duck fat braised Brussels sprouts, “butter scotch” gastrique, tobacco onions

Entree
side by side with
The Balvenie 12yr Double Wood and The Balvenie 17yr Double Wood
Coffee Rubbed Prime New York Strip Steak
Braised short rib& smoked bacon ragout, sherry- wild mushroom Demi, watercress “pesto”

Dessert
The Balvenie 21yr Port Wood
Ancho-Cinnamon Flourless Chocolate Cake
Chartreuse whipped cream

cigars provided will be | Davidoff Classic 2000 and Davidoff Winston Churchill

$92 per person, not including tax or gratuity

Please call The Cooper for reservations
561.622.0032

The Cooper Restaurant is located at
4610 PGA Boulevard | Palm Beach Gardens

seating for this event is very limited

7th Annual Glenlivet Scotch & Cigar Dinner at Max Fish: SECOND DATE ADDED!

Glenlivet-email-ADDED-NIGHT copy2ND DATE ADDED! WEDNESDAY, APRIL 29TH

7th Annual Glenlivet Scotch & Cigar Dinner
Tuesday, April 28 & Wednesday, April 29
Max Fish presents a six course reception & dinner paired with
Glenlivet 12yr, 15yr, 18yr, 21yr & 25yr old scotches
& an assortment of fine cigars from The Tobacco Shop in Hartford.

Reception 6pm – Dinner 6:30pm
12 yr Old Glenlivet

I
GRILLED JUMBO ASPARAGUS & SMOKED CLAMS
tarragon salsa verde | sauce choron | micro salad
15 yr old Glenlivet French Oak

II
TEMPURA AVOCADO ROLL CANAPES
big eye tuna tartare | scallop crudo | salmon furikake
16 yr old Glenlivet “Nadurra”

III
SERRANO HAM WRAPPED MONKFISH
poached fennel & sweet pea puree | mushroom barlotto | saffron-lobster oil
18 yr old Glenlivet

IV
CHARREDUSDA PRIME STRIPLOIN
pommes dauphines | creamed broccoli rabe | secret recipe steak sauce
21 yr old Glenlivet

V
PRALINE-CHOCOLATE MOUSSE TORTE
almond sponge | mascarpone mousse | pomegranate syrup
25 yr old Glenlivet

Featured Cigars
DAVIDOFF 200
milder corona | Ecuador | CT shade wrapper | Dominican filler & binder
WINSTON CHURCHILL ROBUSTO
medium to full bodied robusto | Ecuador rojiza wrapper
Mexican San Andres binder | Nicaraguan & Domincan filler
From The Tobacco Shop, Hartford, CT

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$125 PER PERSON
not including tax & gratuity
Seating is limited. For reservations, call: 860.652.3474

Glenlivet-email copy 2

Whiskey & Cigar Dinner at Max Fish

Beam-Suntory-at-Fish-1aTuesday, October 14th at 6:30pm at Max Fish, Glastonbury, CT
Featuring the cuisine of Chef Robert Peterson

Jim Beam, the historical American Distiller has joined forces with Suntory, the
premier whiskey producer of Japan to offer the world renowned portfolio of
whiskeys featured in this incomparible dinner event. Treat yourself to a tour of
whiskeys from Canada, Ireland, Scotland, Japan, & the United States paired with
Davidoff Cigars, specially selected by The Tobacco Shop of Hartford, CT.

With Special Guest Speaker: Mike DePasqua, Regional Manager – Beam Suntory

Reception
Pork Belly & Apple “Lollipops”
Baked Oysters with Brown Butter Hollandaise
Kentucky Straight Bourbon Whiskey, Jim Beam Single Barrel

I
Cured Irish Sea Trout
horseradish-mustard crème fraiche, pumpernickel toast, pickled sweet onion
Irish Whiskey, 2 Gingers

 II
Stonington Red Shrimp Ramen Noodles
Cloverleigh Farm bok choy, Japanese eggplant, green herbs, bacon dashi
Japanese Whisky, Hibiki 12 year old

III
Gourmavian Chicken
pan roasted breast, smoked leg, toasted barley,
hubbard squash, creamy blue cheese pan sauce
American Rye Whiskey, Knob Creek Small Batch

IV
Lamb Leg au Poivre
sweet potato-root vegetable hash, cheddar creamed spinach,
green peppercorn demi-glace
Single Malt Scotch Whisky, Laphroig 10 year old (Islay)

Dessert
Pumpkin “Pain Perdu”
The Creamery vanilla ice cream, poached pear, maple-walnut crumble
Canadian Whisky, Canadian Club Small Batch – Sherry Cask

$125 per person
not including tax & gratuity

Reservations Required. Please call, 860.652.3474

MaxFishCT.com

Whiskey & Cigar Dinner at Max’s Tavern

giphyA Whiskey & Cigar Dinner at Max’s Tavern
Thursday, October 2, 201
Guest Speaker: Brian Mitchell, Beverage Director, Max Restaurant Group
Cuisine by Executive Chef Paul Roberge

Sip and Sample Reception
6pm – 6:30pm

Dry Fly Washington Wheat Whiskey
80 proof, Washington

Angel’s Envy Rum Finished Rye Whiskey
100 proof, Kentucky

Widow Jane Bourbon
91proof, New York

Dinner 6:30pm

Course 1 – Amuse Bouche
Berkshire Pork Belly
sofrito, pepitas, delicata squash
Rye Sour with Sazerac 6 yr Rye

Course 2
Country Style Duck Pate
frisee, pickled onion, mustard vinaigrette
Pickled Old Fashioned with Buffalo Trace Bourbon

Course 3
Confit Spanish Octopus
charred cauliflower, papas bravas, green olive, romesco
Satan’s Circus Cocktail with Eagle Rare 10yr Bourbon

Course 4
“Pastrami” Short Rib
roasted apple, spaetzle, local cider sauce
Berkshire Ciderhouse Cocktail with Blanton’s Bourbon

Dessert
Dark Chocolate Cigar
smoked vanilla and bourbon cream, coconut ash
Weller 107 Antique Bourbon

Cigar Selection
H. Upmann Legacy Toro
Monte by Montecristo Pig Tail
Romeo by Romeo Y Julieta Toro

$125 per person
not including tax & gratuity

Limited Seating. Call for reservations: 413.746.6299

MaxTavern.com