The finest way to celebrate National Caviar Day is with the finest bubbly! Sip alongside Sommelier Vanessa Boyd as she pours champagne wishes that pair well with caviar dreams courtesy of Executive Chef Neal Cox. Join us, along with a special guest and champagne enthusiast from Moët Hennessy, as we showcase premium bubbles from their portfolio.
Four courses. One evening of luxury.
Passed Hor D’oeuvres
Grilled Watermelon, Crème Fraîche, Salmon Roe
Smoked Trout Mousse, Plantain Chip, Trout Roe
Moët & Chandon 2009
Oyster, Seaweed Mignonette, Caviar
Belvedere’s New Single Estate Series Vodka from Lake Bartężek, Poland
Scallop Crudo, Mango, Strawberry, Fresno Pepper, Caviar
Ruinart Rosé NV
Grilled Sea Bass, Tomato Broth, Parmesan Caviar Foam, Spiced Herb Oil
Veuve Clicquot "La Grande Dame” 2008
Caviar Chicken Roulade, Grilled Wild Mushrooms, Fine Herbs, Jus
Moët & Chandon "Dom Pérignon” 2008
Peach Verrine, Vanilla Panna Cotta, Macerated Peach, Raspberry Gelée, Meringue
Veuve Clicquot, Demi-Sec NV