Teardrop Cocktail Lounge November Cocktail Dinner

We’re happy to unveil the menu for our upcoming cocktail pairing dinner.  As always, chef Chris Degenhardt and Daniel have been hard at work sourcing ingredients that reflect the season as honestly as possible.  We will be bringing you 5 courses pairing exceptional food with unique cocktails, each specifically created for the night’s festivities.  So please take a gander at the offerings below, and we hope to see you there.

Amuse-bouche

Jamon Serrano w/ Queso di Oveja & house quince paste  

Amuse-booze

Daron calvados | eau d’amis | Lustau Don Nuño sherry 

Course I

Foie Gras Torchon w/ pear brulée, truffle & brioche 

w/

Flor de Caña 4-yr rum | yuzu lemon | Luxardo amaretto | balsamic | salt & pepper tinctures 

Course II

Treviso Salad w/ hazelnuts, pickled egg & warm bacon vinaigrette 

w/

Hennessy V.S. cognac | mandarin | pickled bitters | chocolate tincture 

Course III

Red Kurie Squash Soup w/ goat cheese & baguette  

w/

del Maguey Santo Domingo mezcal | chipotle-canela syrup | 

grüner veltiner reduction | caramelized Amargo bitters 

Course IV

Corned Buffalo Brisket w/ roasted beets & horseradish gremolata 

w/

Laird’s bonded applejack | Lapsang Souchong – infused Carpano Antica |  

maple syrup | Peychaud’s bitters | Pacifique absinthe 

Course V

Pumpkin Tarts w/ cranberries & Chantilly cream 

w/

Rhum J.M. Vieux agricole | yellow curaçao | allspice dram | lemon | rosemary | egg white 

Intimate seating, at the bar only, so email Daniel at daniel@teardroplounge.com to reserve your spot. 5pm-9pm, $100 per person.