Special guest Preston Van Winkle will present the Pappy Van Winkle bourbon pairings for the five course dinner. The menu starts with a salad of hydroponic field mix, sautéed lychee and roasted shallot with strawberry vinaigrette paired with a strawberry rhubarb old fashioned made with Rip Van Winkle 10 Year - 90°. The starter course of garam masala scented diver’s scallop with passion fruit reduction and ahi tuna tartare with warm ponzu oil will be paired with Pappy Van Winkle 15 Year. The fish course of wasabi crusted sea bass poached in rice wine with char grilled asparagus and a spiced roasted tomato sauce will be paired with Old Rip Van Winkle 12 Year - Lot B. The meat course of espresso rubbed Angus beef tenderloin and lamb chop marinated in Chinese black bean puree, curried cauliflower and blackberry with Sarawak peppercorn gastrique will be paired with Pappy Van Winkle 20 Year. The dessert course of Capriole Farm goat cheese panna cotta, kulfi ice cream, espresso cheese cake and fresh fruit compote will be paired with Dumante Verdenoce. The cost is $65 per person, plus tax and gratuity. A fine selection of cigars will be available at a cost of $10.