Spirits & Stogies at Top of Newport

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Spirits & Stogies 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.

View the 2017 Spirits & Stogies Booklet

May 17

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

May 24

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

May 31

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.

Menu:
1st Course – Seared peppercorn trout , scotch butter
2nd Course – Bone-in short rib, Cippolini mashed potatoes, baby carrots
3rd Course – Triple layer mud pie

June 7

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.
Menu: 
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

June 14

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.
Menu:
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

June 21

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.
Menu:
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

June 28

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.
Menu:
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

July 5

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.
Menu:
1st course – Citrus salad, hearts of palm, honey, almonds
2nd Course – Orange glazed duck leg confit, jasmine rice, asparagus
3rd Course – Grand Marnier cake

July 12

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.
Menu:
1st course – Shrimp ceviche, grilled avocado
2nd Course – Beef enchilada, salsa verde
3rd Course – Tequila sorbet, candied lime, fleur de sel

July 19

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.
Menu:
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

July 26

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.
Menu:
1st Course – Goat cheese stuffed lamb meatballs, Demi cream
2nd Course – Black bass, jasmine rice, smokey tomato compote
3rd Course – Butterscotch Whoopie Pies

August 2

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.
Menu:
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

August 9

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.
Menu:
1st Course – Pulled pork arancini, jalapeno aioli
2nd Course – Jerk chicken, corn bread, seasonal slaw
3rd Course – Chocolate porter cupcakes

August 16

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.
Menu:
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

August 23

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.
Menu:
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

August 30

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.
Menu:
1st Course – Margarita sold soup
2nd Course – Spanish tacos, black bean rice, salsa verde
3rd Course – Flan with almond cream

September 6

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.
Menu:
1st Course – Apple brie turnover, toasted pecans
2nd Course – Grilled duck breast, cognac fingerlings, braised greens
3rd Course – Chocolate mousse cake

September 13

$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.
Menu:
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

September 20

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.
Menu:
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

September 27

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.
Menu:
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

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