About Event

Join us for five courses prepared by the RPM Steak chef team are expertly paired with both whiskey and wine that have been aged in the same oak barrels, giving guests the chance to enjoy the various nuances that oak imparts. Highlights of this “second generation” dinner include Foie Gras with Green Gage Plum and Kumquat, paired with a Single Cask Armorik “Sauternes Finish” whiskey and 2004 Chateau Suduirat Sauternes, and the Mishima Tomahawk with Beef Fat Potatoes, which is paired with a 12-year Coal Ila “Sassicaia Finish” whiskey and a 2006 Sassicaia. This dinner is $175 per person, plus tax (not including gratuity). To view the full menu and to make reservations, please click here.

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