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Baked oyster with leeks and tasso, with a bourbon hollandaise paired with Ocean Rye.

Szechuan Pepper crusted pork belly with apple butter on top of a hoe cake paired with Reserve.

Kentucky wild mushroom tartlet with caramelized shallots, gruyere and goat cheese, truffle garnish paired with Reserve Cask Strength.

Wagyu meatball with a smoked gouda fondue and finished with a bourbon glaze, garlic crostini paired with Pritchard Hill Finish.

Banana foster bread pudding paired with Old Rum Cask Finish.