Saloon Gives Thanks With Tail-to-Snout Whistle Pig Dinner & Cocktails

Join Saloon in kicking off the holiday season by giving thanks to the good things in life, whiskey and pork, with a four-course prix fixe meal on Tuesday, November 19th at 6:30PM.

In Saloon’s semi-private downstairs Rockwell Room, guests will enjoy each course accompanied by a Whistle Pig cocktail created by Beverage Director Manny Gonzales.  Pork-centric dishes, incorporating all delicious offerings from tail to snout, from Chefs Derek Clough and Jonathan Schick will pair with each cocktail, from appetizer to dessert.

WHISTLE PIG POURS & PORKY PLATES:

Reception: Honey & Chilie Salted “Pork Rind” 

Paired with The Pig Squealer, a cocktail consisting of Whistle Pig Rye, Fernet, Lime, Honey, shaken and strained into a Coup, and topped with Cava.

First Course: Pork Belly Brochette with Parisienne Quince and Candied Lemon

Paired with Built for Sin, a cocktail consisting of Whistle Pig Rye, Cynar, Quince Syrup, Lemon and Lemon Bitters, shaken and rolled into a Snifter.

Second Course: Dr. Pepper Braised Rib or Shoulder with Apple and Brussels Slaw

Paired with The Succulent Drink, a cocktail consisting of Whistle Pig Rye, Drambuie Honey, Chartreuse, Lemon and Angostura Bitters, shaken and rolled into a Collins. 

Third Course: Roasted Loin Chop with Winter Squash, Barley Risotto and Red Eye Gravy

Paired with Little Devil Girl, a cocktail consisting of Whistle Pig Rye, Cinzano, Meletti Amaro, Gran Classico, and Grapefruit Bitters, stirred and strained into a Double Rocks, served with a lemon peel.

Fourth Course: Chocolate Cupcake with Nutella, Bacon and Walnut Frosting

Paired with You’re Under Jerez, a cocktail consisting of Whistle Pig Rye, Lustau Olorosso Jerez, Tracy’s Black Pepper Saba, Cynar, and Black Walnut Bitters, stirred and strained in a Double Rocks, served with an orange wedge 

COST:

$55 per person

Reservations are required; please secure your table via Eventbrite (https://whiskeyandpork.eventbrite.com)