“Southern Comfort”

Cocktail Hour

Makers Mark Rich in flavor, yet soft on the palate

Dinner

one rabbit confit, wild mushroom, sharp cheddar johnny cakes Bulleit Bourbon oak and spice, notes of vanilla and honey

two roasted breast of pheasant, wilted greens, spicy peanut vinaigrette Bakers Bourbon toasted nuts, fruit, vanilla, silky texture

three red deer flank steak, venison sausage, hoppin' john, raspberry BBQ sauce Knob Creek Bourbon rich, sweet, woody, full-bodied, almost fruity

four rack of wild boar, three peppercorn hominy grits, blackberry molasses gastrique Basil Hayden Bourbon Spicy, peppery, honey, light-bodied, gentle bite

five pecan & chocolate cigars Bookers Bourbon intense, fruit, tannin, tobacco

Menu developed and prepared by Executive Chef Chris Wofford, The Eldridge Hotel