Departure invites you to warm up one last time before Spring’s arrival with our Whisky + Beer Kaiseki Dinner. During the week of March 19 – March 24, Chef Gregory will be exploring the deep and complex flavors of whisky, beer, and the foods that pair with them best! Smoke, caramel, vanilla, pear, toffee, dried fruits, spice, nuts, and citrus are some of Chef Gregory’s favorite ingredients, so why not bring them to fruition with the complexities of whisky? The flavors are represented in a four course Kaiseki menu that take advantage of Departure’s Kushiyaki Grill and abundant culinary creativity, resulting in delicious flavor profiles on your plate and palette.
The Whisky + Beer Kaiseki Dinner menu will be offered in addition to our ala carte dinner menu for $65 per person. Reservations not required, but suggested. For more information, please call 503.802.5370.
Whisky + Beer Kaiseki Dinner Menu:
Kushiyaki Grilled Smoked Salmon
Soy Caramel, Sweet Potato Hash, Ginger, Jalapeno
Four Roses Bourbon, Stella Artois
Mussels in Spiced Coconut Broth
Grilled Thai Sausage, Crispy Shallots, Asian Pear Nam Prik
Red Breast Whisky, Hitachino Nest White Ale
Vanilla and Chili Glazed Pork Tenderloin
Tamarind-Ginger Chutney, Charred Green Bean
Blanton’s Bourbon, Sapporo
Ginger and Salted Pecan Tart
Maple-Bourbon Ice Cream, Dark Chocolate Caramel
Black Maple Hills Bourbon, Ninkasi Oatmeal Stout