Bubbles & Bajeaux
December 1st, 2011
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Champagne Dinner
$85 PER PERSON, EXCLUSIVE OF TAX & GRATUITY Complimentary Valet Parking Available 7:00pm Champagne Reception prior to dinner-
Amuse Bouche
Olive oil poached lobster with saffron mascarpone
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Course 1
Tahitian vanilla roasted diver scallops w/ cannellini bean truffle hummus and juniper berry butter
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Course 2
Smoked foie gras terrine w/ Alsatian turnip choucroute, cassis mustard, and spicy organic greens
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Course 3
Muscovy duck confit w/ braised heirloom tomatoes and Satsuma reduction
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Course 4
Braised Kobe short ribs w/ buttermilk spaetzle, roasted baby beets, and sage chimichuri
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Dessert
Poached pears w/ Saint Andre cheese, fig compote, champagne sabayon and honey sesame tuile
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notice: the consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.