Sup on Steak & Whiskey

Brush up on your bourbon knowledge because Saloon (downstairs at Foundry on Elm) in Davis Square is having a speakeasy-style steak and whiskey dinner on Thursday, March 9th that you won’t want to skip. Chef Shayne Nunes has a four-course lineup of tasty bites with pairings like Steak and Eggs — harissa rubbed prime beef carpaccio with Parmigiano Reggiano, micro cress, olive oil, cured egg yolk and sturgeon caviar — served with a New York Sour made with Angel’s Envy bourbon (check out the full menu below). The night kicks off with a cocktail hour at 6:00pm over milk punch and charcuterie. You can grab a reservation here or give them a call at 617.628.4444; dinner is $150 per person before tax and tip, and space is limited so don’t sleep on it!

Cocktail Hour
Charcuterie Board
Ft. Prosciutto di Parma, spicy nduja sausage, tasso and Coppa
Whiskey Milk Punch

First Course
Steak & Eggs 
Harissa-rubbed prime beef carpaccio with Parmigiano-Reggiano, micro cress, olive oil, cured egg yolk and sturgeon caviar
New York Sour with Angel’s Envy bourbon

Second Course
Bone Marrow
Ancho-chile & parmesan crust with chanterelle mushrooms, Ritz Cracker gremolata, tallow and country toast
Vieux Carre with Pikesville Rye

Third Course
Prime Strip Loin Au Poivre
Gorgonzola whipped potato, blistered asparagus, cognac & peppercorn cream sauce
Peppercorn Old Fashioned with Whistle Pig farm stock rye and Pierre Ferrand cognac 

Cap Off
White Chocolate Bourbon Bread Pudding
Vanilla-bean ice cream, salted bourbon caramel
Hillock Solar Aged Bourbon Neat


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