This four-course dinner features international whiskey pairings.

Reception
Smoked Scallop Crudo: Celery leaf, shallot and lemon
Roasted Grapes: Ricotta Salata, radish and pinenut vinaigrette
Ghost whiskey cocktail: Aperol, grapefruit and cilantro

First course
Charred carrot soup with vanilla crema
Cocktail: Greenore Irish whiskey

Second course
Roasted quail with pears, walnuts, prosciutto and pan jus
Cocktail: Knob rye old, old fashioned

Third course 
Slow-cooked pork shank with turnips, baby fennel, lentils and truffle honey
Cocktail: Laphroaig quarter cask

Dessert
Torta Barozzi (flourless chocolate cake) with cherry gelato and cherry chocolate ganache
Cocktail: Canadian Club, Amaro Montenegro and mole' bitters