High West Whiskey Dinner – Menu!

We have a working menu for our big dinner coming up with High West Whiskey! Executive Chef Jacob Schick, along with Sous Chefs Elgin Harris and Drew Ladwig, with Chef/Co-owner Joe Muench have put together an epic, epicurean feast. There may be some tweaks, but here’s what they’re thinking… 

WUWMbannerMAY--01

1st Course Arrival

Bologna Jalapeño Cheddar Fritters, Maxie’s Bologna served with Smoked Ketchup • Lake View Buffalo Farm Liver Pâté, High West Bourbon Mustard, Pickles • Whipped Ricotta Spread, Housemade Ricotta Cheese, Blackberry Jam, Grilled French Bread • Scotch Quail Eggs, Housemade Andouille Sausage-Wrapped Quail Egg, Chicken Fried, Creole Mustard

2nd

Baby Romaine & Cornmeal-Fried Smelt Salad

Creamy Whiskey Dressing, Charred Ramp Greens, Pickled Grape Tomatoes & Anchovy Relish, Fried Grit Croutons

3rd

Pine Bark Stew

Sea Bass, Little Neck Clams, PEI Mussels, Oysters, Maryland Lump Crab, Charred Corn and Chilies, Smoked Morels

4th

Smoke-Roasted Niman Ranch Lamb Rack & Crispy Braised Lamb Belly

Grilled Asparagus Salad • Whiskey Demi • Curried Rhubarb Compote

5th

Bourbon Caramel Ice Cream

Fig and Apricot Compote

$75 includes four courses plus reception tasting and beverage pairings (tax and gratuity not included). Call Maxie’s at 414-292-3969 to reserve. Reservations required. 

We did the math on all the beverage pairings, and if you ordered the cocktails as standalone drinks… it would be less than the cost of the dinner! You’re getting the food for free!

 

Trackback from your site.

Leave a comment

footer area