On March 30th, join Executive Chef Dante deMagistris and Chef de Cuisine Rob Neely for a special dinner. The 4-course menu will feature dishes inspired by, made and paired with whiskeys from three local distillers.
Local Whiskey Dinner at The Wellington
$100 per person, includes tax & gratuity
House Smoked Trout Pate
smoked Idaho rainbow trout pate, seeded crackers, pickled onion, French breakfast radish
“Dark Maple Fashioned” – Cabin Fever Whiskey (NH)
baby beets, barrel aged feta cheese, mache, port wine vinaigrette, leek ash
Walrus Blood American Whiskey (NH)
Wild Boar Duo
slow braised wild boar shoulder, putnum rye braising jus, heirloom grits, roasted honeycrisp apple, wild boar bratwurst, purple cabbage sauerkraut
Boston Harbor Putnam Rye (MA)
Boston Harbor Coffee Liqueur Cheesecake
coffee liqueur cheesecake, salted caramel, fresh fig
“Boston Accent” – Boston Harbor coffee liqueur (MA), honey cinnamon simple syrup milk & honey crème liqueur, served on the rocks with a cinnamon sprinkle
This limited ticketed event will take place in the beautiful Well Room, the glass-enclosed private dining room with high ceilings and big windows. Tickets are available through Eventbrite.