4/24 @ 7pm
Champagne Dinner
Presented by Chef Matt Linebrink
$100/person, reservations only

Carpaccio of Salmon and Sea Bass
Champagne and Citrus Vinaigrette, Endive Salad, Salmon Roe

Chandon Rose

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Cranberry Bean Soup "Au Pistou"
Garlic Brioche Croutons, Grape Tomatoes

Ruinart Blanc de Blanc

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Wild Striped Bass
Spiced Parsnip Puree, Shaved Vegetable Salad
Saffron and Vanilla Infused Broth

Moet and Chandon White Star

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Tenderloin of Natural Pork
Chanterelles, Sweet Corn, Grape Tomatoes
Butter Whipped Potatoes, Rosemary Jus

Moet and Chandon Brut Imperial

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Sushi for dessert
Strawberry Masago Nigiri, Sweet Japanese Mochiko Rice
Wasabi Infused Chocolate

Moet and Chandon Nectar Imperial

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