New Year’s Eve 2020: Pop-Up Collaboration Dinner

December 31, 2020 @ 12:00 pm - January 1, 2021 @ 1:00 am
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NYE 2020

La Crosse Distilling Co. will be hosting a pop-up collaboration dinner featuring Willi Waters from Fathead Steve’s and our chefs Matt Brown and James Foreman. The menu for the evening includes starters, sides and mains like oysters on the half shell and smoked beef tenderloin.

View menu: https://bit.ly/3hqxPYj
Make reservations: http://bit.ly/lcdcNYE

The distillery will be open 12PM – 1AM on New Year’s Eve. Specialty NYE Dinner menu will be served 5PM-10PM. Please call the distillery or visit us online to make your dinner reservations. We have a limited number of reservations available online so please call the distillery to make your reservation if you do not see a time slot that works for you. For groups larger than 6, please call for your reservation. Walk-ins are welcome!

Stay with us until the ball drops! Have a free shot of Downtown Toodeloo Rock and Rye at midnight. Celebrate the new year of 2021! From midnight to 1AM we will be offering 20% off all 750ml bottles of our handcrafted spirits.

Please note: Our kitchen will serve a limited food menu from 12PM-5PM. Limited capacity and safe social practices will be followed for this event. We apologize for the inconvenience but there will be no carryout options available after 5pm.

New Year’s Eve Pop-Up Collaboration Dinner featuring Willi Waters with suggested cocktail pairing
APPETIZER
Oysters on the Half Shell

Island Creek Oysters Duxbury, Mass. pear mignonette, barrel-aged chocolate habanero stout hot sauce
Hickory Smoked Chili con Queso
Clock Shadow Creamery white cheddar, tomato, green chili, Jiffy Jack american pale ale, cumin-lime tortilla chips
suggested cocktail: Smoked on The Water | lapsang souchong-infused High Rye Light Whiskey, marshmallow syrup, and chocolate bitters
STARTER
Kale Salad

lacinato kale, black lentil, buttercup squash, fried hominy, hemp seed, tahini lemon dressing
Red Lentil Soup savoy cabbage, leek, corn crema
Mother of Pearl | Fieldnotes Gin, acidified apple cider, horseradish, basil and bolivar bitters
SMALL PLATE
King Trumpet Mushroom “Scallops” charred fennel, sweet potato purée, fried parsnip
Gin-Cured Ahi Tuna black-eyed peas, purple daikon radish, avocado, lime vinaigrette
Crimson Rye | thai chili-infused High Rye Light Whiskey, lime, beet syrup, orange liqueur and orange bitters
MAIN
Smoked Beef Tenderloin
Wisconsin Meadows beef, king trumpet mushroom, cipollini onion, gem potato, whiskey peppercorn sauce
Whiskey Glazed Smoked Pork St. Joe’s Country Market ham hock, collard greens, saffron rice, cornbread
Filthy Animal | sweet potato and bacon-infused High Rye Light Whiskey, brown sugar and blackstrap bitters
DESSERT
Smoked Peanut Butter Ice Cream
almond cookie, candied pecan, pomegranate
Sorbet black currant, patten pear, Coulee Koolaid coulis
Peanut Butter Hot Chocolate | peanut butter High Rye Light Whiskey, maple and hot chocolate

Details

Start:
December 31, 2020 @ 12:00 pm
End:
January 1 @ 1:00 am

Venue

La Crosse Distilling Co.
129 Vine St
La Crosse, WI 54601 United States
+ Google Map
Phone:
608-881-8800
Website:
http://lacrossedistilling.co/
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