Champagne Dinner Series: Holiday Champagne Dinner

Toast the holiday season with celebrated champagne and dazzling dishes at Bacchus!

From Ruinart, the very first Champagne Maison to Dom Pérignon, the most celebrated, join us as we take a voyage across the sparkling sky, tasting some of the world’s finest libations paired with exquisite food, as only Bacchus could present. Our journey will be hosted by a Champagne Specialist representing the Moët Hennessy USA portfolio. Executive Chef Nick Wirth has created a menu full of decadent delights, each specifically suited to the Champagne selections.

Potato Croquette

Soft-Poached Egg Yolk, Caviar, Chive Purée
RUINART BLANC DE BLANCS, REIMS
 

Butter-Poached Lobster

Creamy Polenta, Brussels Sprout Leaves, Lobster-Butter Sauce
2009 DOM PÉRIGNON, EPERNAY
 

Roasted Squab

Foie Gras, Braised Savoy Cabbage, Black Truffle Jus
MOËT & CHANDON ROSE IMPERIAL, EPERNAY
 

Waygu Beef Ribeye Steak

Carrot Purée, Trumpet Royale Mushrooms, Bordelaise Sauce
KRUG CHAMPAGNE NV, REIMS
 

Orange Chiffon Cake

Meyer Lemon Curd, Pomegranate Sorbet
VEUVE CLICQUOT DEMI-SEC, REIMS

Five courses with five pairings
$180 per person plus service charge and tax

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