Special Events

La Chasse hosts regular special events including:

  • Half price on all bottles of wine, nightly, from 5-10 pm (Tues-Thurs) and from 5-11 pm (Fri and Sat)!

La Chasse Presents:

Maker’s Mark “Techniques of Bourbon” Cocktail Dinner

Date: Monday, January 20th

Time: 7 PM

Price: $75 per person

Reservations: Call 502.822.3963 or email isaac@lachasselouisville.com


First Course (Milling and Slow Cooking): Southern Style Congee with sous vide chicken thighs and duck sausage, scallion, toasted sesame, chili flake

Paired With: Maker’s Mark, slow roasted mash bill syrup, chili-toasted sesame tincture tincture, fresh lemon

Second Course (Fermentation): Glazed Berkshire Pork Bely with spicy fermented curtido slaw, coconut lime vinaigrette, shaved radish

Paired With: Maker’s Mark, fermented coconut-lime shrub, muddled mint, Fever Tree Ginger Beer, Aperol

Third Course (Distilling/Steam): Del Pacifico Blue Shrimp Vietnamese steamed spring roll, Bourbon-peanut emulsion, ponzu, micro cilantro

Paired With: Maker’s Mark, steamed peanut-orange blossom water syrup, fresh lemon, pineapple-egg white foam, cilantro

Fourth Course (Char): Wood Grilled Flank Steak, roasted Kombu squash & Enoki mushrooms, charred haricot vert, black garlic demi

Paired With: Maker’s 46, charred hickory wood-infused Gran Classico, Lustau Amontillado Sherry, house black pepper-shiitake tincture

Fifth Course (Maturation): Moses Sleeper Aged Brie, Bourbon Barrel Foods Aged Togarashi Honey, Marcona almonds, strawberry-black pepper compote

Paired With: Barrel-Aged Maker’s 46 Manhattan with brandied cherries

Executive Chef Kristina Dyer

Mixologist Isaac Fox

La Chasse Presents:
New Riff Distillery Cocktail Dinner

Join us on Monday, July 22nd at 7 PM, with the wonderful Mollie Lewis from New Riff Distillery, for an incredible 5 course cocktail pairing dinner! Call 502.822.3963 for reservations and details.


First Course: Watermelon & Heirloom Tomato Gazpacho, with cucumber, crème fraiche, micro basil
Paired With: Royal Garden Cup– New Riff Wild Gin, Aperol, watermelon, muddled basil, fresh lime, champagne

Second Course: Seared Langoustine Lobster Cake, smoked poblano creamed corn, prosciutto
Paired With: Louisiana Sour—New Riff Barrel-aged Gin, Two Sisters mango-pineapple-habanero jam, fresh citrus, egg white, Peychaud’s Bitters, mint

Third Course: Braised Peppered Pork Cheek, dried cherry-goat cheese-hazelnut ravioli, herbed veloute
Paired With: Voyage of Columbus– New Riff Bonded Bourbon, Luxardo Bitter Bianco, lime, Szechuan peppercorn syrup, muddled sage

Fourth Course: Cast Iron Seared Venison, sweet potato & chorizo hash, chocolate-cardamom demi
Paired With: Straight tasting of New Riff Single Barrel Bourbon

Fifth Course: Vanilla Pound Cake, key lime curd, coconut whip, candied lime raspberry
Paired With: Coconut Old Fahioned—Butter washed New Riff Bonded Rye, toasted coconut-lime zest syrup, Scrappy’s Cardamom Bitters

Executive Chef Kristian Dyer
Mixologist Isaac Fox