April 25, 2019 6:30 pm
Stake Chophouse & Bar
1309 Orange Ave, Coronado CA 92118
Executive Chef Andrew Kedziora’s four course Japanese whisky-inspired dinner menu will feature a triple seared 100-day dry-aged NY and more!
We will be featuring four Kaiyō whiskys and Hibiki ‘Japanese Harmony’. Kaiyō whisky is matured in the finest Japanese Mizunara oak casks, undergoing a final maturation at sea voyage for up to 3 months, leaving from Osaka Japan.
Mushroom Salad, Shiso, Egg, Whisky Caviar
Chicken Thigh Dumpling, Sweet Breads, Purple Cabbage, Fava Yuzu Kosho, Barrel Aged Soy
Chocolate Cake: Yogurt, Caramelized Puffed Rice, Togarashi, Chocolate Ice Cream, Shiso