Mortlach Dinner

A 190 year secret amongst whisky epicureans across the globe, Mortlach is known for its robust, muscular and rich character created from the very unique 2.81 distillation process – a magnificent feat unto itself. Enjoy this exclusive 5-course dinner, expertly paired by Executive Chef Maggie Trujillo.

Dinner is hosted by Ray Stencel, Diageo Reserve Portfolio Specialist and Trainer.
Friday, June 28 • 6:30pm
$210 per person, includes service charge

COURSE 1
Oysters on the Half Shell
Caviar, Rosemary Pink Peppercorn Mignonette
Penicillin Cocktail with Mortlach 12 Year

COURSE 2
Oil Cured Copper River Salmon Gravlax Pickled Green Strawberry, Cucumber Gazpacho, Basil
Mortlach 12 Year – Wee Witchie

COURSE 3
Seared Duck Breast Foie Gras Torchon, Beet Mostarda, Apple Rosemary Compression
Mortlach 16 year – Distiller’s Dram

COURSE 4
Porchetta with Sage and Wild Mushrooms Creamed Corn, Ramp Pesto
Mortlach 20 year – Cowie’s Blue Seal

COURSE 5
Bruleed Peach Shortcake Salted Caramel Flan
Blood and Sand Cocktail with Mortlach 12 Year

Reservations