Spirits & Stogies at Top of Newport
Join us at Top of Newport on Wednesdays for a special dining experience. Featuring a weekly spirit and cigar selection, as well as educational discussion of those selections by guest industry professionals along with a three courses paired by Chef Barry Correia. Reservations suggested, available from 6-9pm, price is $65 including tax and gratuity.
Reservations highly recommended!
Make Reservations Online
or call (401) 848-4813
Back by popular demand, Hotel Viking’s Spirits & Stogies lights up Top of Newport with a series of curated dinner experiences showcasing a weekly spirit and cigar selection paired with a three-course menu created by Chef Barry Correia. Special guests noted for their knowledge of the featured spirit and cigar host the dinners, sharing expertise and encouraging conversation among guests.
Spirit: Gordan Grahama Black Bottle Scotch, Bunnahabhain Toiteach
Cigar: Rocky Patel Super Ligero
Menu: Arugula grilled fennel, red pepper vinaigrette; Grilled flank steak with scotch butter; Pecan crunch cheesecake
Spirit: Four Roses Bourbon
Cigar: Casa Magna Jalapa Ciaro
Menu: Grilled figs and mozzarella, strawberry balsamic; Bourbon glazed BBQ baby back ribs, Schonfarber corn mashed potatoes, French green beans; Blueberry shortcake
Spirit: Aberlour 12/Aberlour 16 and Aberlour Abunadh
Cigar: My Father The Judge: The Judge is cloaked in a gorgeous dark brown Sumatra Osuro wrapper, who subtle sweet hides a inner full bodied blend.
1st Course – Seared peppercorn trout , scotch butter
2nd Course – Bone-in short rib, Cippolini mashed potatoes, baby carrots
3rd Course – Triple layer mud pie
Spirit: Angostura Rum 5 year, Angostura Rum 7 year, Angostura Rum 1919
Cigar: LFD Coronado: Coronado offers a distinct blend of Dominican filler and binder, complemented by a sun grown Nicarquan Habano wrapper.
1st Course – Rum soaked tropical fruit salad with toasted coconut
2nd Course – Pineapple and rum glazed pork chop, cinnamon rice, honey julienned carrots
3rd Course – Cheesecake with blueberries
Spirit: Ardbegg 10 year, Uigedial, Corryvreckan
Cigar: Islero: Islero is a completely different smoking experience with a Ecuador Habano 2000 wrapper, to the filler Pennsylvania ligero which brings out the natural sweetness.
1st Course – Grilled watermelon salad, Arugula, Feta, honey scotch vinaigrette
2nd Course – Bison burger, smoked Gouda, wild mushrooms, truffle frites, pickle
3rd Course – Scotch blondies
Spirit: Deanston Virgin Oak, Deanston 12 year, Deanston 14 year
Cigar: Carrillo Rebel Maduro: The Rebel has a USA wrapper with a Ecuadorian biner and Nicaraqua filler for a true bold taste.
1st Course – Grilled romaine, sardines, Cumin dressing, toasted pine nuts
2nd Course – Braised short ribs with drunken cherries, garlic mashed potatoes, julienned carrots
3rd Course – Scotch soaked pound cake, raspberry compote, fresh whipped cream
Spirit: Glenlivet 12/ Glenlivet Founders Reserve and Glenlivet Nadurra
Cigar: La Aroma De Cuba Mi Amor: Hand crafted in Nicarqua Mi Amor exudes decadent notes of dark cocoa and crisp spice and a rich espresso taste with a Maduro San Andes wrapper.
1st Course – Roasted Tri Color fingerling salad, crispy Canadian bacon
2nd Course – Slow roasted St. Louis ribs, scotch baked beans, grilled corn on the cob
3rd Course – Butterscotch mousse
Spirit: Grand Marnier
Cigar: Flor de Las Antillas: This full bodied blend is a perfect combination of Ecuadorian wrapper with Nicaraquan filler. With notes of creamy sweet notes and leather.
1st course – Citrus salad, hearts of palm, honey, almonds
2nd Course – Orange glazed duck leg confit, jasmine rice, asparagus
3rd Course – Grand Marnier cake
Spirit: Riazul Tequila Plata, Riazul Resposado, Riazul Anjeo
Cigar: Rosalila: Honduran cigar line blended by Oscar Valladares with Inframundo, Madera and Mundo varieties. The Connecticut shade wrapped Rosalie (called Mundo Celestial) is infused with chicha, a traditional Mayan corn liquor.
1st course – Shrimp ceviche, grilled avocado
2nd Course – Beef enchilada, salsa verde
3rd Course – Tequila sorbet, candied lime, fleur de sel
Spirit: Jameson castmates/black barrel and Jameson
Cigar: La Nox: La Nox features a sweet Brazilian wrapper and a San Andres binder to give you a rich smooth smoke.
1st course – Blackened Crab cake with whiskey remoulade and arugula salad
2nd Course – Grilled Jameson’s pulled pork on grilled brioche, whiskey slaw
3rd Course – Candied walnut bread pudding, Black Barrel whip cream
Spirit: Glenmorangie Felecia White 10 year, Lasanta, Nectar D’Or
Cigar: San Cristobal: Precisely aged binder and filler to simulate a intense full bodied earthy and cider taste.
1st Course – Goat cheese stuffed lamb meatballs, Demi cream
2nd Course – Black bass, jasmine rice, smokey tomato compote
3rd Course – Butterscotch Whoopie Pies
Spirit: Don Pancho Rum 8 year, Don Pancho Rum 18 year, Tiramisu Liqueor
Cigar: Oscar Valladres :The Oscar maduro uses a Nicarquan Jalapa wrapper with binder and filler being from Honduras. This cigar is a medium to full bodied smoke.
1st course – Frisée and hearts of palm salad spiced rum vinaigrette
2nd Course – Mango and rum BBQ sauce roasted chicken
3rd Course – Rum pound cake, Fabbri cherries, fresh cream
Beer: Goose Island Tap Take Over
Cigar: El Centurion H-2k CT: Centurion feature’s a hybrid H-2K CT wrapper from the USA. A well balanced cigar with unique flavors.
1st Course – Pulled pork arancini, jalapeno aioli
2nd Course – Jerk chicken, corn bread, seasonal slaw
3rd Course – Chocolate porter cupcakes
Spirit: Bulleit bourbon/ bulleit rye and bulleit 10 year
Cigar: David P. Ehrlich Tremont: Named after the historic tobacconist in Boston. Feature a Ecuador Sumatra wrapper with binder and filler from Nicaragua. Making it a full flavor smoke.
1st Course – Prosciutto wrapped fig, walnut bourbon glaze
2nd Course – Apple stuffed chicken roll, whipped potato, green onion
3rd Course – Rum raisin ice cream, cinnamon tuille
Spirit: Bain’s Cape Mountain Whiskey, Gordan Graham Black Bottle Scotch, Ledaig 10 year Scotch
Cigar: Big Papi: Big Papi has a Ecuadorian wrapper with a crillo 98 binder. A medium bodied smoke with hints of pepper and chestnuts with cream.
1st Course – Spinach salad, caramelized onions, roasted tomato, sherry vinaigrette
2nd Course – Grilled chicken breast, whipped potato, scotch glazed green beans
3rd Course – Whiskey soaked pound cake, raspberry compote, fresh whipped cream
Spirit: Don Julio Blanco, Don Julio Reposado and Don Julio Anejo
Cigar: La Roma De Cuba: Precision blending of this finest Nicaraqan tobacco with a Connecticut broad leaf wrapper has hints of brown sugar.
1st Course – Margarita sold soup
2nd Course – Spanish tacos, black bean rice, salsa verde
3rd Course – Flan with almond cream
Spirit: Cognac Pierre Ferrand
Cigar: Padron 4000: Aged for over 2 years, this has a sun-grown wrapper with hints of cocoa for a great smoke.
1st Course – Apple brie turnover, toasted pecans
2nd Course – Grilled duck breast, cognac fingerlings, braised greens
3rd Course – Chocolate mousse cake
$89 per person
Spirit: Classics malts, Oban/ Lagavulin and Talisker
Cigar: Carrillo 5 Year Anniversary: Carrillo use a bold Ecuadrian wrapper with a 99 Corjo Nicaraqan for binder and Nicaraqun filler for a medium smoke.
1st Course – spiced apple and whiskey pumpkin bisque
2nd Course – Seared scallops, lemon pepper arugula lemon oil
3rd Course – Smoked sea salt grilled flank steak, frites, wilted spinach
4th Course – Warm pecan pie with vanilla
Spirit: Old Pultney 12 year, Old Putney 21 year, Speyburne 10 year
Cigar: Quesada Reserva Privada Oscuro: Reserva has tobacco aged for 18 years with a broad leaf Oscuro wrapper. Binder is a vintage San Vicente with filler being Cosecha Pareja Pennsylvania Ligero for a bold flavor smoke.
1st Course – Frisée asparagus salad, shallots, cider scotch vinaigrette
2nd Course – Seared domestic lamb chop, pearled barley with pecans, scotch cream
3rd Course – Butterscotch mousse
Spirit: Sons of Liberty Whiskey
Cigar: Rocky Patel Hamlet Paredes: Features a robust San Andreas wrapper with filler from Nicaragua and Brazil It is a unique blend making for a masterful smoke.
1st Course – Duck salami, cheese plate, roasted garlic crostini
2nd Course – Grilled pork chop, apple hash brown potatoes, baked stuffed tomato
3rd Course – Apple raisin turnover, cinnamon whiskey whip cream
Make Reservations Online
or call (401) 848-4813