Start the Holidays off with the area’s only Champagne Diner.
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5 Courses with 4 Family Based Champagne Farmers & Growers and one Superlative Negociant Leclerc Briant
COURSE 1
LILBERT et FILS BLANC de BLANCS CRAMANT GRAND CRU NV (Not to be confused with Cremant which is produced in various regions in France authorizing the Methode Champanois method — 100 percent Chardonnay)
Vivid yellow gold in color — pungent aromas of pear, orange zest, jasmine, chalk and spices.
Paired with Tangier Island Oysters raw on the half shell augmented with a Champagne/Wakome Granata
COURSE 2
J.M. SELEQUE "SOLESSENCE" EXTRA BRUT NV (This is a tightly wrought Champagne but one with such great white & citrus fruit flavors that is summoned to be consumed)
Chardonnay, Pinot Meunier Pinot Noir
Paired with Winter Squash & Apple Salad with aged cheddar dressed with a Champagne Vinaigrette
COURSE 3
PIERRE MONCUIT BLANCS de BLANCS LE MESIL-SUR OGER GRAND CRU 2006 (From what is considered the Premier Grand Cru of Champagne, Light gold, High Pitched, mineral-driven scents of candied citrus notes, quinine, jasmine and buttered toast layered with subtle anise, spiced poached pear, lemon curd along with a touch of fig.)
Paired with Vintage Tavern 16 Month House Aged Prosciutto Ham Biscuits with Humboldt Fog Cheese & Truffle Honey
COURSE 4
BARNAUT BLANC de NOIRS BOUZY GRAND CRU NV — Pinot Noir Champagne sourced from the grand cru village of Bouzy, With its reputation for powerful Pinot Noir, this Champagne showcases a balance of intense brioche, lush fruit, minerality & crisp acidity.
Paired with Fried Chicken with a Caviar & Chive Creme Fraiche Dip
COURSE 5
LECLERC BRIANT BRUT ROSE NV
Paired with Pistachio Ice Cream Sandwich — Vintage Tavern House produced Pistachio Ice Cream Sandwiched with Oatmeal & Cran-raisin Cookie
Registration includes a selection of Champagnes chosen by our Sommelier, Charlie Rizzo and paired beautifully withe a course developed by Chef David Walters. $157.50 which includes the 12.5% tax. Gratuity is NOT included. Please make preparations to offer a generous gratuity for our serving team.