Monday ?|? Mar 11th ?|? 06:00pm
?It is the best of New York in a glass?past, present, and future,? -Adam Ford
?Atsby is truly a local product that?s made with integrity and, more importantly, is absolutely delicious,? -Shiraz Noor, mixologist, Blue Hill at Stone Barns.
Vermouth has a venerable New York tradition and was once the drink of choice from the late 1800s through the 1920s.? After Prohibition, scores of American wineries produced it, especially in New York State, in an attempt to recapture that Gatsby-era glamour.? As the Post-War years dragged on, this special beverage lost its prominence and completely fell from grace when the ?60s counterculture rejected everything traditional.? The introduction of Atsby New York Vermouth marks the end of the dark days of vermouth by offering intriguingly fresh, nuanced flavors that invite sensorial exploration.
Atsby New York Vermouths are handcrafted in small batches using a North Fork vintage chardonnay wine and a premium apple brandy from the Finger Lakes region.? Both feature the finest hand-selected (and in some cases, hand-crushed, sliced, and roasted) roots, spices, herbs, flowers, seeds, and pods, as well as carefully sourced natural sweeteners, such as raw summer honey and Indian muscovado sugar.
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Cocktail and Hors d?oeuvre Reception
Appetizer Trio
Pan Seared Scallops with Tarragon Vermouth Sauce
Demi Tasse of New England Clam Chowder
Baked Local Oyster with a Vermouth Glaze on a Bed of Wilted Spinach
Entr?e Trio
Confit of Duck Leg with Orange, Shallots, and Vermouth Reduction over Mustard Greens
Sliced Braised Short Ribs with Cracked Black Peppercorn Reduction and Braised Red Cabbage
Smoked Pulled Barbecue Pork with Vermouth Barbecue Sauce Glaze and Cheddar Cheese Grits
Dessert
Butter Milk Pound Cake with Citrus Garnish
6:00pm cocktail reception, 6:30pm dinner.
$50 per person, plus service.
Advance reservations are required by Thursday, March 7th at noon
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