August 31, 2016 · 7:00pm



 Tellus3Whiskey 4-Course Balvenie Scotch Dinner

  • $75 – for Tellus3Whiskey Passport Holders
  • $95 – for non-passport holders (If you come in and purchase a passport before the event, you will be eligible for the lower price)
  • $125 – to purchase a Tellus3Whiskey Passport AND a $75 ticket together.
  • $50 – Food only. If you’re not a Whiskey drinker and just want to eat and enjoy great company!
Tellus360 is pleased to offer our fourth whiskey dinner, pairing four specially chosen Scotch whiskys from The Balvenie with four different courses of a meal. The Balvenie is known for an incredible line of single malt Scotch whiskys. This meal hearkens back to the Sunday Suppers we have done in the past: a community of people gathering around a table and enjoying a great meal and great conversation. Experience this dinner in our new space, An Sibín! Seating is limited so get your tickets now!
A representative of The Balvenie will be on hand to discuss the Scotch whiskys we are drinking, along with Chef Terence Reed who is preparing the food for the meal.
Ticket note: If you are a passport holder and you are purchasing tickets for yourself and a non-passport holder, you can purchase a $75-ticket for yourself, and $95 tickets for non-passport holders.


                Below is the menu for our four courses. Vegan options are listed in parentheses.
                            12yr doublewood         14yrcask         17doublewood         portwood

First Course

The Balvenie Doublewood 12 Year
Mixed greens, cucumber, red onion, grape tomatoes, brie, golden raisins, and cornbread croutons served with a raspberry walnut vinaigrette.
(Same w/o the brie)

Second Course

The Balvenie Caribbean Cask 14 Year
Diver scallops w/ braised fennel and a Citrus Beurre Blanc
(Tofu scallops w/braised fennel and a citrus rosemary olive oil)

Third Course

The Balvenie Doublewood 17 Year
Slow-cooked short ribs w/ cherry demi-glace over a creamy herbed polenta, pearl onions, and mini crimini mushrooms
                                   (Marinated grilled tofu w/ a cherry balsamic glaze over a creamy herbed polenta,                                                     pearl onions, and mini crimini mushrooms)

Fourth Course

The Balvenie Portwood 21 Year
Pecan Crusted Caramel Apple w/ Chocolate