The Macallan barrels into Mooo…. on Thursday, March 3rd for five boozy courses. Guests are invited to the Beacon Street wine cellar for a dinner featuring the single malt Scotches. The kitchen has a menu of decadent dishes to accompany the Speyside pours—like broiled lobster tail with Scotch butter or seared foie gras with Macallan au poivre sauce. The brown liquor lineup includes glasses from the distiller’s Sherry Oak (aged in sherry-seasoned casks from Spain and America) and Fine Oak (triple cask matured in sherry- and bourbon-seasoned barrels) portfolios. Take a look at the menu below, available for $230 per person. The exclusive dinner begins at 6:30pm and reservations can be made by calling Paige Hakim at 617.670.7525.
FIRST
Lightly Smoked Painted Hills Steak Tartare
amarena cherries
Macallan 12 Year ‘Sherry Oak’
SECOND
Broiled Lobster Tail
Macallan 15 Year Scotch Butter
Macallan 15 Year ‘Fine Oak’
THIRD
Seared Hudson Valley Foie Gras
Housemade brioche, caramelized onions, Macallan 18 Year au poivre sauce
Macallan 18 Year ‘Sherry Oak’
FOURTH
Wagyu Sirloin Cap
Duck skin, locally foraged mushrooms & potato hash
Macallan 25 Year ‘Sherry Oak’
DESSERT
Butterscotch Cremeux
Salted caramel, chocolate crumble & chocolate covered raisins
Macallan ‘Rare Cask’
