Jack Rose Dining Saloon Menu

spicy mayo, hot-yaki

green goddess sauce

pickled jalapeño

truffle aioli

egg yolk, toasted baguette

herb butter, smoked maldon, plum sorrel

pickled fresno chiles, harissa aioli, mixed greens

arugula, hot peppers, lemon caper aioli

horseradish compound butter

dijon chandon marinade

apple bourbon glaze

cream, parmesan, persillade breadcrumb

roasted cauliflower, peppers & squash

honey, fennel pollen

bourbon, cinammon, cream, toasted oats

“Jack Rose 2022 - Kind of a Big Dill” Single Barrel non-chill filterered, 9 YR 7 MO, 110.87° - classic rye spice, dark chocolate and also, dill

112 proof, Mizunara Cask, Cask Strength Yet another surprising riff on what Japanese whisky can be. Juniper and warm cedar immediately jump through on the nose - did you accidentally pick up a bottle of barrel-aged gin? A more familiar baseline returns on the palate with orange peel, all spice, and light brown sugar, before a teasing melody of cigarette smoke on the outro. Sipping gin martinis in a downbeat club captured in a bottle, without the cost of a flight to Tokyo.

105 proof

As complete as the feeling of snagging a mint on your way out the door. Calm, sweet mint is an easy centerpiece to pick out, but plays with lush spun sugar and caramel - especially on the sides of the tongue. Strong dark chocolate makes an appearance but retreats into a cooling  that’s almost the opposite of a Kentucky hug. To everyone who comes and simply spends some time, thank you for helping create Jack Rose.

A captivating collision of American distillates. White grape, red apple, and canned pineapple all burst forward, underpinned by vanilla cream and dewy grass. Waxy chocolate on the nose turns to bitter cocoa, mossy earth, and measured ash on the palate and brings low-tones to compliment the high. Self-assured malt whiskey that stands at ease among the old names from across the pond, and brings a confident voice to the conversation.

7yr, (4 yrs finished in PX sherry), 59.3% Remarkably at ease and simply delicious, this Penderyn proves that whiskey can be captivating without being difficult to parse. Cranberry compote, purple grape, sugary golden raisin are immediate on the nose, then peach purée bursts on the tongue. As usual with this distillery, acidity is key - showing a more lively side to Pedro Ximénez. Sometimes juice from concentrate is exactly what you want, and this is a deceptively sessionable pour.

Lively company for hot, sunny days and warm, breezy nights. It’s Cracker Jack’s and candy apples with wisps of salty air that fuel neon-lit seaside adventures. Sugar coated orange peel, nutmeg, and milk chocolate fill out the rest of the nostalgic summertime fun, but no need to shake the sand from your shoes when you’re done.