\n \n \n \n \n \n \n \;
\n \n \n \n \n 
\n Join Us
\n for our Koval Whiskey Dinner
\n April 23rd @6:30 PM
\n \; | \n \n \n \n | \n \n \n \n \n \n \n | \n \; | \n \n \; | \n \n \n \n \n \; \n | \n \n \n \n \n \n \n \n Bistro Campagne'\;s Koval Whiskey Dinner!
\n \;
\n \,
\n Hello Bistro Campagne Fans!
\n \; \; \; \; \; In celebration of Chicago Whiskey Week\, we are proud to be hosting a whiskey dinner with our good friends at Koval Distillery. \; The dinner will include 4 cocktails highlighting Koval whiskeys\, prepared by Bistro'\;s mixologist\, Alex Uribe. \;
\n \; \; \; Jessica Johnson from Koval will be on site to discuss the pairings that Executive Chef Adam Dittmer\, Sous Chef Brian Beverly\, and mixologist Alex Uribe have arranged. Reservations are required as space is very limited. Hope to see you there!
\n
\n White Sazerac - Koval White Whiskey\,
\n Tennyson Absinthe Royale
\n Shellfish Quinoa Salad\, poached shrimp\, lobster\, crab\, tarragon preserved lemon beurre blanc
\n
\n Chicago Sour - Koval Dark Oat\, Ruby Port\,
\n lemon juice
\n Escargot\, maitre '\;d butter\, pommes souffles
\n Bistro Manhattan - Koval Dark Rye\, Byrrh Grand Quinquina\, house made sour cherry bitters
\n Braised beef cheek\, shaved parsnip\, English peas\, gorgonzola cream\, papparadelle
\n Bed and Breakfast - Koval Bourbon\,
\n Benedictine DOM\, house made coffee bitters
\n Chocolate orange pot de creme\,
\n whiskey whipped cream\, hazelnut brittle
\n \;
\n $65 per person plus tax and gratuity
\n Please call 773-271-6100 for reservations
\n \;
\n for more information about Koval products check out:
\n \;http://www.koval-distillery.com/ \;
\n \;
\n for more information on whiskey fest\, check out:
\n http://www.whiskyfestblog.com/whiskyfest-chicago-whiskyweek/ \; | \n \n \n \n | \n \n \n \n | \n
\n 