Join us on February 5th at 6:30pm in the Cardinal’s Quarters for the return of Redbird’s Whiskey and Wild Game dinner. Chef Neal Fraser and team will be preparing a menu that calls upon venison tartare, roasted California squab, and wild rack of elk. Enjoy the meal alongside Bar Director, Tobin Shea’s hand selected whiskey pairings with Benny Hurwitz, National Ambassador of Wild Turkey, moderating the pairings. Tobin will also have some highly allocated bottles of whiskey available for purchase, collected over his 11-year tenure.
hors d’oeuvres
VENISON TARTARE caramelized onion crema, egg jam, pickled pearl onion, shaved marrow, potato rosti
DUCK LIVER TORCHON pear gel, santa barbara pistachios
Wild Turkey 8 year Old Fashioned
first
GNOCCHI FRITTO braised rabbit, oregon chanterelles, dried cherry, reggiano, perigord truffle
Russell’s Reserve Single Rickhouse 0.5 oz pour
second
CALIFORNIA SQUAB baby yam, green mole, pomegranate
Russell’s Reserve 13 year 1 oz pour
third
RACK OF ELK parsnip, brown butter, huckleberry demiglace
Russell’s Reserve 15 year 0.5 oz pour
fourth
OPERA CAKE cocoa nib
Russell’s Reserve Redbird Single Barrel 1 oz pour
200 per person + 25% service charge and sales tax
Additional beverages will be available for purchase
