Page 1


One Bellevue Ave., Newport, RI


401-847-3300 |




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




Aberlour 12/Aberlour 16 and

Angostura Rum 5 year, Angostura

Ardbegg 10 year,

Aberlour Abunadh

Rum 7 year, Angostura Rum 1919

Uigedial, Corryvreckan




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



natural sweetness. 1st Course

1st Course


Seared peppercorn trout, scotch

Rum soaked tropical fruit salad

1st Course


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




Deanston Virgin Oak, Deanston

Glenlivet 12/ Glenlivet Founders

Grand Marnier

12 year, Deanston 14 year

Reserve and Glenlivet Nadurra



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.



Maduro San Andres wrapper. MENU:

1st Course Grilled romaine, Sardines, Cumin dressing, Toasted pine nuts 2nd Course


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


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


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


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


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 |

Be Social @HotelViking

Spirits & Stogies 2017 events at Hotel Viking's Top of Newport Kitchen + Bar  

Back by popular demand, Hotel Viking’s Spirits & Stogies lights up Top of Newport with a series of curated dinner experiences showcasing a w...

Spirits & Stogies 2017 events at Hotel Viking's Top of Newport Kitchen + Bar  

Back by popular demand, Hotel Viking’s Spirits & Stogies lights up Top of Newport with a series of curated dinner experiences showcasing a w...