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.
Soft-Poached Egg Yolk, Caviar, Chive Purée
RUINART BLANC DE BLANCS, REIMS
Creamy Polenta, Brussels Sprout Leaves, Lobster-Butter Sauce
2009 DOM PÉRIGNON, EPERNAY
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