Get whisked away to the heart of Ireland and the world’s oldest whiskey distillery with our Bushmills Irish Whiskey Distiller’s Dinner on April 9.
Immerse yourself in the art of Irish whiskey as you journey through a guided tasting of exceptional Bushmills expressions, each thoughtfully paired with a refined multi-course menu by H2 Chef Homer Baisa, designed to elevate every sip and bite.
Begin the evening with a Tartlet of Lamb Tartare, featuring shio-koji–aged lamb loin and aerated sauce béarnaise, perfectly paired with Bushmills Black Bush. Continue with a delicate Seared Scallop in corn nage with brown butter foam alongside Bushmills 10 Year. The experience deepens with Breast of Duck glazed with Marsala and finished with dark chocolate-cherry jus, sweet potato purée, and pickled mustard seed, paired with Bushmills 12 Year Marsala Cask. Then indulge in a show-stopping Smoked Beef Pithivier, layered with tenderloin, smoked tallow-confit corned beef, Savoy cabbage, caramelized shallot, brown-buttered mashed potatoes, sunchoke purée, sweet pea purée, and sauce bordelaise, accompanied by Bushmills 14 Year Port Pipe Finish. End on a decadent note with our White Chocolate Crème Brûlée Cheesecake with Biscoff toffee crust, espresso anglaise, and cheese tuile, paired with the luxurious Bushmills 21 Year Madeira Cask.
Don’t miss this exclusive evening of whiskey, culinary artistry, and storytelling. Reserve your seat now for April 9.
Tickets are $115 + taxes & gratuity. Limited seats available.
Please note, we are unable to accommodate dietary restrictions or menu modifications for this event.
MENU
WELCOME COCKTAIL
Bushmills 10 Year
I
TARTLET OF LAMB TARTARE
Shio-koji–aged loin of lamb, aerated sauce béarnaise
BUSHMILLS BLACK BUSH
II
SEARED SCALLOP
Corn nage, brown butter foam
BUSHMILLS 10 YEAR
III
BREAST OF DUCK
Marsala glaze, dark chocolate-cherry jus, sweet potato purée, pickled mustard seed
BUSHMILLS 12 YEAR MARSALA CASK
IV
SMOKED BEEF PITHIVIER
Puffed pastry, Savoy cabbage, smoked tallow-confit corned beef, tenderloin, caramelized shallot, brown-buttered mashed potatoes, sunchoke purée, sweet pea purée, sauce bordelaise
BUSHMILLS 14 YEAR PORT PIPE FINISH
V
WHITE CHOCOLATE CRÈME BRÛLÉE CHEESECAKE
Biscoff toffee crust, creamy white chocolate cheesecake, vanilla crème brûlée topping, cheese tuile, espresso anglaise
BUSHMILLS 21 YEAR MADEIRA CASK
* Please note, we are unable to accommodate dietary restrictions or menu modifications for this event.
All items are subject to applicable tax. 18% gratuity applied to groups of 8 or more. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of food borne illness.
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