Bourbon Tasting Menu I

Teriyaki Glazed Duck Served with Pasticcios and Dried CranberriesFirst Course

Grilled Chili Lime Salmon served with an Arugula Salad a Lemon Vinaigrette
Basil Hayden’s 8 year old Bourbon
Aroma: Spice, tea, hint of peppermint
Taste: Spicy, peppery, honey, light-bodied, gentle bite
Finish: Dry, clean, brief

Second Course

Teriyaki-Ginger Glazed Duck Breast topped with Carrots, Pistachios
and Cranberries served with a Crostini
Knob Creek Bourbon
Aroma: Toasted nuts, grain oak
Taste: Rich, sweet, woody, full-bodied, almost fruity
Finish: Long, rich and glowing

Third Course

Grilled Bourbon Barbecue Chicken served with an Apple Coleslaw
Bulleit Bourbon
Aroma: Flowery scents of violets and juniper and dried herbs, hay, dry cereal, wild flowers, mushrooms and spice
Taste: Midpalate is plump and sweet corn-like
Finish: Moderately sweet and long
and Ridgemont Reserve 1792
Aroma: Oak and fine tobacco with caramel and dates and a hint of fine leather
Taste: Caramel, oak and pepper spice
Finish: Long and dry

Fourth Course

Southern Slow Cooked Brisket served with Wasabi Horseradish Sauce
Woodford Reserve Bourbon
Aroma: Oak, softened by fruity rye and gentle vanilla
Taste: Very firm, full of flowers, lightly combined, whole almonds, marzipan
Finish: Long, cocoa and oak finale

Fifth Course

Bourbon Balls, Tipsy Turtle Bark, Southern Pecan Tartlets, and
Phyllo Cups filled with Hazelnut Chocolate topped with either
Blackberries or Strawberries and a Vanilla Bourbon Sauce
Maker’s Mark Bourbon
Aroma: Wheat, nutty, bananas
Taste: Buttered toast, molasses, maple syrup
Finish: Clean, dryish, flapjack


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