Glenmorangie Scotch Dinner at Half Moon in Dobbs Ferry

It’s no secret I love when Westchester and Fairfield restaurants think outside the box to create new experiences for diners. It’s not only a great opportunity for food lovers to try a restaurant they may not be familiar with—they can take in the ambiance and menu—but it’s also the perfect time to provide a learning environment to educate diners on some of the new trends in the restaurant/beverage world.

Case and point: Half Moon and Harvest on Hudson’s new dinner series, pairing a spirit or wine brand with dinner provided by the chefs. The first of the series was a menu collaboration from both chefs—Half Moon’s Chef Enrique Estrada and Harvest’s Chef David Amorelli—paired with a tasting of Glenmorangie Single Malt Scotch Whiskey (complete with a walkthrough of the scotch’s history and production by a brand ambassador).

The photo recap noting the pairings and tasting notes are below, but please make sure to follow Half Moon in Dobbs Ferry on Facebook to learn about upcoming dinner pairings at the eatery!

The five-course dinner featured Glenmorangie’s “The Original,” “Nectar d’Or,” “Lasagna,” “The Quinta Ruban,” and the “Extremely Rare” 18-year-old scotch.

First Course: Red snapper triadic served with plum, sweet potato and citrus salad. The flavors were balanced out with an aji amarillo vinaigrette and serrano pepper.

Paired With: Glenmorangie “The Original” ~ 10 years old

Tasting Notes: Hint of vanilla and citrus with an orange/peach finish.

Fast Fact: Glenmorangie owns the tallest stills in Scotland, measuring in at just under 17 feet high, which produces the lightest and purest vapours to produce a smoother whiskey.

Second Course: “Surf & Turf” combination featuring a seared sea scallop and crispy pork belly topped with a honey-ginger mostardo.

Paired With: Glenmorangie “Nectar d’Or” Sauternes ~ 12 years old

Tasting Notes: Ginger, nutmeg and toasted almonds up front with a lemon zest and vanilla finish.

Third Course: Roast Hudson Valley squab with gnocchi romano, endive, and a sherry tangerine glaze.

Paired With: Glenmorangie “Lasanta” Sherry Cask Finish ~ 12 years old

Tasting Notes: Sherry is trending, and you can certainly taste it here! Orange, walnut, and butterscotch warm the soul. Spice orange and chocolate-covered hazelnuts on the end.

Fourth Course: Braised beef short rib with red quinoa risotto, wild mushrooms, and golden raisin fig gastrigue.

Paired With: Glenmorangie “The Quinta Rare” ~ 18 years old

Tasting Notes: Dark mint chocolate is apparent in both aroma and taste. Traces of orange join in on the finish.

Fifth Course: Bittersweet chocolate creme brûlée with honey ricotta gelato and hazelnut biscotti.

Paired With: Glenmorangie “Extremely Rare” ~ 18 years old

Tasting Notes: IntoxiKate favorite! Honey, malt, and flowery scents are tasted first with a hint of wood smoke.