Wednesday, January 2, 2013

2nd Annual Burns Dinner at Aperitivo

If you'll remember, last year at this time Aperitivo (279 Fifth Avenue) hosted a Burns Dinner, celebrating poet Robert Burns, Scottish culture and food. The dinner was so popular that it returns again later this month, with Premium Single Malt Scotches, Prime Rib and Haggis.

Seats are filling fast, so click here to reserve a space via Facebook, call 718.369.1123 or email

7:30pm Thursday, 24 January 2012

Cullen Skink
Smoked Haddock Chowder
Pairing - anCnoc 12 Year Old
(Knock in Aberdeenshi, HighLand)
Soft, very aromatic hints of honey & lemon

Presentation of the Haggis
Accompanied by Scottish Pipes
Followed By A Reading of “Address To a Haggis”
Pairing – The Balvenie 21yr (Port Wood) (Dufftown on Speyside)
fruity & ripe raison notes. Creamy and silky with fruit, honey &  spice. Long, gentle, nutty finish

Haggis, Chappit Tatties & Bashed Neeps
House Made Haggis with Mashed Potatoes and Turnips
Pairing - Ardbeg Corryvreckan (Isle of Islay)
peaty, lemon & lime peels. sweet, fiery, lime and smoke 

long & powerful Finish, heavy peat & smoked coffee

20Hr Slow Roast Prime Rib
To Be served Medium to Medium-Rare
Served With Charded Vegetables
Pairing – Glenkinchie 20yr (Speyside)
Tart and fruity then crisp acidity; delicate fruits
Finish: Quite short, sweet, & slightly lemony. cleansing and slightly drying, like a gingery lemongrass cordial.

Raspberry Cranachan
Whipped Cream, Whisky, Heather Honey and Fresh Raspberries Topped with Whiskey Soaked Toasted Oatmeal
Pairing – Edradour 12y Cask - Sauternes (Perthshire, Highland)
honey & apple sauce with a big chocolate orange of a palate and a biscuity finish

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