WhistlePig Tasting Menu July 26, 2017

WEDNESDAY,
July 26, 2017
6:30 PM

Ella Dining Room and Bar Executive Chef Rob Lind and Lead Bartender Reagan Ellena present the WhistlePig Tasting Menu.
 

arrival
CHEESE CHARCUTERIE, PICKLES & PRESERVES

Hudson Valley Foie Gras Terrine & Farmstock Cure, Bruleed Peaches, Brioche, Aged Cheddar & Plum and Black Pepper Jam, Nancy’s Camembert, Pork Rillettes & Fennel Crackers, Country Pork Pate & Blackberry Bourbon Compote, Chicken Liver Mousse & Caramelized Bourbon Shallots

FENNEL MINT JULEP
Featuring FarmStock WhistlePig, Aged in Farm Oak Grown Barrels


first course
PASSMORE RANCH SMOKED STURGEON
Pickled Beet Carpaccio, Ginger Crème Fraiche, Preserved Blood Orange Vinaigrette, Honeycomb Candies

10 YEAR-RYE WHISKEY
Aged in New American Oak and Finished Bourbon Barrels


second course
CEDAR PLANK ROASTED MUSCOVY DUCK BREAST
Spiced Duck Crepinette, Brentwood Corn Succotash, Blackberry Demi Glace

12-YEAR OLD WORLD MADEIRA, SAUTERNES & PORK CASK
86-Proof, Aged in New American Oak and Finished in Pork (7%), French Sauternes (30%)
and Madeira Casks (63%)


third course
SMOKED MISHIMA RANCH AMERICAN WAGYU STRIP LOIN
Sweet Potato & Banana Dumplings, Mustard Greens, Crisps Parsnip, Foie Gras Butter


15-YEAR VERMONT ESTATE OAK
Aged in Vermont Oak Harvested on the WhistlePig Estate

dessert course
SOURDOUGH WAFFLE
WhistlePig Maple Butter, Quatre Epices Marshmallow, Grilled Peach Syrup, Blackberry

14-YEAR BOSS HOG
Triple-barreled in New American Oak, and then spent Bourbon casks,  it goes on to be the first Rye Whiskey ever finished in Hogshead barrels: 250 liter Scotch casks, some of the largest barrels in the business, which were comprehensively refitted with new American oak heads.
With only 30 barrels produced at an average of 125 proof, this edition of Boss Hog is extremely rare.

 

$125 per person exclusive of tax or gratuity
Call to make your reservation 
916.443.3772

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