SPIRITS & STOGIES 2017 CALENDAR OF EVENTS
One Bellevue Ave., Newport, RI
|
401-847-3300 | hotelviking.com
SPIRITS
& STOGIES
2017
Back by popular demand, Hotel Viking’s Spirits & Stogies lights up Top of Newport with a series of curated dinner experiences showcasing a weekly spirit and cigar selection paired with a three-course menu created by Chef Barry Correia. Special guests noted for their knowledge of the featured spirit and cigar host the dinners, sharing expertise and encouraging conversation among guests. Reservations are highly recommended. Call 401.848.4813. Admission is $65 per person, including tax and gratuity.
MAY 17th SPIRIT: Gordan Graham Black Bottle Scotch, Bunnahabhain 12 year, Bunnahabain Toiteach CIGAR: Rocky Patel Super Ligero: Full-bodied cigar that starts out with a blast of bold flavor, accompanied by a woodiness with lingering spice. MENU: 1st Course Arugula grilled fennel, red pepper vinaigrette 2nd Course Grilled flank steak with scotch butter 3rd Course Pecan crunch cheesecake
MAY 24th Spirit: Four Roses Bourbon Cigar: Casa Magna Jalapa Claro: Nicaragua puro a beautiful cigar with Jalapa claro to make a medium-bodied and balanced smoke. Complex and full-flavored. Menu: 1st Course Grilled figs and mozzarella, strawberry balsamic 2nd Course Bourbon glazed B.B.Q. baby back ribs, Schonfarber corn mashed potatoes, French green beans 3rd Course Blueberry shortcake
MAY 31st
JUNE 7 th
JUNE 14th
SPIRIT:
SPIRIT:
SPIRIT:
Aberlour 12/Aberlour 16 and
Angostura Rum 5 year, Angostura
Ardbegg 10 year,
Aberlour Abunadh
Rum 7 year, Angostura Rum 1919
Uigedial, Corryvreckan
CIGAR:
CIGAR:
CIGAR:
My Father The Judge: The
LFD Coronado: Coronado offers
Islero: Islero is a completely
Judge is cloaked in a gorgeous
a distinct blend of Dominican
different smoking experience
dark brown Sumatra Osuro
filler and binder, complemented
from the Ecuador Habano 2000
wrapper, who’s subtle sweetness
by a sun grown Nicaraguan
wrapper, to the filler, Pennsylvania
hides an inner full bodied blend.
Habano wrapper.
ligero, which brings out the
MENU:
MENU:
natural sweetness. 1st Course
1st Course
MENU:
Seared peppercorn trout, scotch
Rum soaked tropical fruit salad
1st Course
butter
with toasted coconut
Grilled watermelon salad, Arugula, Feta, Honey scotch vinaigrette
2nd Course
2nd Course
Bone-in short rib, Cippolini
Pineapple and rum glazed pork
2nd Course
mashed potatoes, baby carrots
chop, Cinnamon rice, Honey
Bison burger, Smoked gouda,
julienned carrots
Wild mushrooms, Truffle frites, Pickle
3rd Course Triple layer mud pie
3rd Course Cheesecake with blueberries
3rd Course Scotch blondies
JUNE 21st
JUNE 28th
JULY 5th
SPIRIT:
SPIRIT:
SPIRIT:
Deanston Virgin Oak, Deanston
Glenlivet 12/ Glenlivet Founders
Grand Marnier
12 year, Deanston 14 year
Reserve and Glenlivet Nadurra
CIGAR:
CIGAR:
Flor de Las Antillas: This
Carrillo Rebel Maduro: The Rebel
La Aroma De Cuba Mi Amor:
full-bodied blend is a perfect
has a USA wrapper with an
Hand crafted in Nicaragua,
combination of Ecuadorian
Ecuadorian binder and Nicaraguan
Mi Amor exudes decadent notes
wrapper with Nicaraguan filler,
filler for a true bold taste.
of dark cocoa, crisp spice, and a
complete with notes of creamy
rich espresso taste with a
sweetness and leather.
CIGAR:
MENU:
Maduro San Andres wrapper. MENU:
1st Course Grilled romaine, Sardines, Cumin dressing, Toasted pine nuts 2nd Course
MENU:
1st Course
1st Course
Citrus salad, Hearts of palm,
Roasted tri-color fingerling salad,
Honey, Almonds
Crispy Canadian bacon
Braised short ribs with drunken
2nd Course
cherries, Garlic mashed
2nd Course
Orange glazed duck leg confit,
potatoes, Julienned carrots
Slow roasted St. Louis ribs,
Jasmine rice, Asparagus
Scotch baked beans, 3rd Course
Grilled corn on the cob
Scotch soaked pound cake,
3rd Course Grand Marnier cake
Raspberry compote,
3rd Course
Fresh whipped cream
Butterscotch mousse
JULY 12th SPIRIT: Riazul Tequila Plata, Riazul Resposado, Riazul Anjeo CIGAR: Rosalila: Rosalila is a Honduran cigar line blended by Oscar Valladares with Inframundo, Maduro and Mundo varieties. The Connecticut-Shade wrapped Rosalila (called Mundo Celestial), is infused with Chicha (a traditional Mayan corn liquor). MENU: 1st Course Shrimp ceviche, Grilled avocado 2nd Course Beef enchilada, Salsa verde 3rd Course Tequila sorbet, Candied lime, Fleur de sel
JULY 19th
SPIRIT: Jameson castmates/ black barrel and Jameson CIGAR: La Nox features a sweet Brazilian wrapper and a San Andres binder to give you a rich smooth smoke. MENU: 1st Course Blackened crab cake with whiskey remoulade and arugula salad 2nd Course Grilled Jameson’s pulled pork on grilled brioche, Whiskey slaw 3rd Course Candied walnut bread pudding, Black Barrel whipped cream
JULY 26th SPIRIT: Glenmorangie Felecia White 10 year, Lasanta, Nectar D’Or CIGAR: San Cristobal: Precisely aged binder and filler to simulate an intense, full-bodied earthy and cider taste. MENU: 1st Course Goat cheese stuffed lamb meatballs, Demi cream 2nd Course Black bass, Jasmine rice, Smoky tomato compote 3rd Course Butterscotch whoopie pies
AUGUST 2nd SPIRIT: Don Pancho Rum 8 year, Don Pancho Rum 18 year, Tiramisu Liqueor PHOTO BY LEE ABNEY, SUIT BY MARC ALLEN FINE CLOTHIERS
CIGAR: Oscar Valladres: The Oscar maduro uses a Nicaraguan Jalapa wrapper with binder and filler being from Honduras. This cigar is a medium to full-bodied smoke. MENU: 1st Course Frisee and hearts of palm salad, Spiced rum vinaigrette 2nd Course Mango and rum B.B.Q. sauce roasted chicken 3rd Course Rum pound cake, Fabbri cherries, Fresh cream
AUGUST 9th
BEER: Goose Island Tap Take Over CIGAR: El Centurion H-2k CT: Centurion features a hybrid H-2K CT wrapper from the USA. Well balanced with unique flavors. MENU: 1st Course Pulled pork arancini, Jalapeno aioli 2nd Course Jerk chicken corn bread, Seasonal slaw 3rd Course Chocolate porter cupcakes
AUGUST 16th SPIRIT: Bulleit bourbon/ bulleit rye and bulleit 10 year CIGAR: David P. Ehrlich Tremont: Named after the historic tobacconist in Boston. Featuring an Ecuador Sumatra wrapper with binder and filler from Nicaragua, making it a full-flavored smoke. MENU: 1st Course Prosciutto wrapped fig, Walnut bourbon glaze 2nd Course Apple stuffed chicken roll, Whipped potato, Green onion 3rd Course Rum raisin ice cream, Cinnamon tuille
AUGUST 23rd
SPIRIT: Bain’s Cape Mountain Whiskey, Gordan Graham Black Bottle Scotch, Ledaig 10 year Scotch CIGAR: Big Papi: Big Papi has a Ecuadorian wrapper with a crillo 98 binder. A medium-bodied smoke with hints of pepper and chestnuts with cream. MENU: 1st Course Spinach salad, Caramelized onions, Roasted tomato, Sherry vinaigrette 2nd Course Grilled chicken breast, Whipped potato, Scotch glazed green beans 3rd Course Whiskey soaked pound cake, Raspberry compote, Fresh whipped cream
AUGUST 30 th
SPIRIT: Don Julio Blanco, Reposado and Anejo CIGAR: La Roma De Cuba: Precision blending of this finest Nicaraguan tobacco with a Connecticut broad leaf wrapper has hints of brown sugar. MENU: 1st Course Cold margarita soup 2nd Course Spanish taco’s black bean rice, Salsa verde 3rd Course Flan with almond cream
SEPTEMBER 6th
SPIRIT: Cognac Pierre Ferrand CIGAR: Padron 4000:Â Aged for over 2 years, this has a sun-grown wrapper with hints of cocoa for a great smoke. MENU: 1st Course Apple brie turnover, Toasted pecans 2nd Course Grilled duck breast, Cognac fingerlings, Braised greens 3rd Course Chocolate mousse cake
SEPTEMBER 13th $89 per person SPIRIT: Classic malts, Oban/ Lagavulin and Talisker CIGAR: Carrillo 5 Year Anniversary: Carrillo uses a bold Ecuadorian wrapper with a 99 Corjo Nicaraguan for binder and Nicaraguan filler for a medium smoke. MENU: 1st Course Spiced apple and whiskey pumpkin bisque 2nd Course Seared scallops, Lemon pepper arugula, Lemon oil 3rd Course Smoked sea salt grilled flank steak, Frites, Wilted spinach 4th Course Warm pecan pie with vanilla ice cream
SEPTEMBER 20 th SPIRIT: Old Pultney 12 year, 21 year, Speyburne 10 year CIGAR: Quesada Reserva Privada Oscuro: Reserva has tobacco aged for 18 years with a broad leaf Oscuro wrapper. Binder is a vintage San Vicente with filler being Cosecha Pareja Pennsylvania Ligero for a bold flavor smoke. MENU: 1st Course Frisee asparagus salad, Shallots, Cider scotch vinaigrette 2nd Course Seared domestic lamb chop, Pearled barley with pecans, Scotch cream 3rd Course Butterscotch mousse
SEPTEMBER 27th
SPIRIT: Sons of Liberty Whiskey CIGAR: Rocky Patel Hamlet Paredes: Features a robust San Andres wrapper with filler from Nicaragua and Brazil, it is a unique blend making for a masterful smoke. MENU: 1st Course Duck salami, Cheese plate, Roasted garlic crostini 2nd Course Grilled pork chop, Apple hash brown potatoes, baked stuffed tomato 3rd Course Apple raisin turnover, Cinnamon whiskey whipped cream
One Bellevue Ave., Newport, RI |
telephone 401-847-3300 | hotelviking.com
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