Saturday October 25, 2014 08:00 PM EDT
Cost: $100 ,
From the venue:Chef Linton Hopkins presents this menu as an ode to Chartreuse. The from the passed opening bites to the final spoonfuls of dessert, every dish in the dinner will feature the french liqueur as a component of the food and as part of a paired cocktail. Expect courses Chartreuse and honey roasted pork with fennel confit and smoked onion-apple cider gastrique paired with a cocktail of yellow Chartreuse, bonal gentiane quina, rum, lime juice, and bitters.