Stuck to Whisky at COL

Plonked myself at COL and ordered a glass of Edradour 10y.o on the rocks. At $28++ a glass for a 3oz pour. This is a restaurant that overprices its whisky. A Bunnabhain 7y.o artist collective single malt that retails at $173 is still not worth $35/glass here. Dohhh. COL's selling points are cocktails, and bottles of wine, of course. 

Told myself never to order that $55-glass of Hibiki as a highball again. If I want to pay $55 for whisky, it has to be on the rocks, dammit, and not from a Japanese distillery. I mustn't order pricey alcohol that comes with a small plate of very delicious bread and umami butter that are 'with the chef's compliments'. V was utterly tickled by that story. She began with Pimm's and wisely continued with wine. 

Of course we started with the aged beef tartare with candied pecan, gherkins and shallots, scooped onto red endives. I can't seem to move away from this starter! We weren't that hungry. We shared mains of hand-rolled tagliatelle with Scottish mussels (deshelled), chilli butter and confit tomatoes, and a lamb loin with French white asparagus, garlic pureé, slow roasted onions, and spring greens. We didn't bother with dessert since we very much preferred the sugar in our alcohol.