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April 25, 2019 6:30 pm
Stake Chophouse & Bar
1309 Orange Ave, Coronado CA 92118
(619) 522-0077
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.
THE WHISKYS
1. Hibiki Japanese Harmony (amuse bouche)
2. Kaiyo black label mizunara oak
3. Kaiyo 7yr The SINGLE
4. Kaiyo Cask Strength
5. Kaiyo Peated (salted caramel old fashioned)
THE FOOD
Amuse Bouche
Course One
Mushroom Salad, Shiso, Egg, Whisky Caviar
Mushroom Salad, Shiso, Egg, Whisky Caviar
Course Two
Chicken Thigh Dumpling, Sweet Breads, Purple Cabbage, Fava Yuzu Kosho, Barrel Aged Soy
Chicken Thigh Dumpling, Sweet Breads, Purple Cabbage, Fava Yuzu Kosho, Barrel Aged Soy
Course Three
Triple Seared 100 Day Aged NY , Wasabi, Ohitashi Spinach, Coffee Brown Butter, Potato Rings
Course Four
Chocolate Cake: Yogurt, Caramelized Puffed Rice, Togarashi, Chocolate Ice Cream, Shiso
Chocolate Cake: Yogurt, Caramelized Puffed Rice, Togarashi, Chocolate Ice Cream, Shiso
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