Roasted beet and baked pear salad with a sherry white-pepper vinaigrette, paired with Glenkinchie twelve-year (Lowlands); Blue Sky Farms fried oysters with horseradish, ginger, pickled apples and Talisker gastrique with Talisker ten-year (Isle of Skye); braised rabbit with papparadelle pasta, chanterelles, fennel, thyme and creme fraiche with Singleton twelve-year (Speyside); pan-seared duck with parsnip puree, house bacon and brussels sprouts with Oban fourteen-year (West Coast HIghlands); Lagavulin-brined and smoked lamb chop with garlic puree and glazed winter vegetables, with Lagavulin sixteen-year (Islay); and a butterscotch creme brulee with caramel corn and pine nuts, with Dalwhinnie fifteen-year (Highlands).
Sound delish? Make your reservations at 720-382-1117 or www.argyllpub.com.
For information on dozens of culinary events around town, visit our online Food & Drink listings.