Champagne Dinner Series: Holiday Champagne Dinner

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

From one of the oldest houses in Champagne to one of the most prestigious, join us as we take a voyage across the sparkling sky, tasting some of the world’s finest Champagne paired with exquisite food, as only Bacchus could present. Our journey will be hosted by the House of Ruinart and Moët Hennesey USA. Bacchus Executive Chef Nick Wirth has created a menu full of decadent delights, each specifically suited to the Champagne selections: 

Veuve Clicquot Ponsardin, “Gold Label Reserve” Brut 2008
Smoked Scallop Carpaccio
caviar, watermelon relish, blood orange vinaigrette

Moët & Chandon, “Cuvée Dom Pérignon” 2007
 
Miso Glazed Hiramasa
black garlic purée, fennel salad, pickled ginger

Ruinart, “Rosé” Brut NV
Peking Duck Breast
root vegetable pave, candied cranberries, port wine reduction

Krug, “Grand Cuvée” Brut NV
USDA Prime New York Strip
fingerling potato, creamed spinach, porcini mushroom, black truffle sauce

Moët & Chandon, “Imperial” NV
Key Lime Tart
toasted coconut, lime meringue, graham crumble

We hope you will join us in ringing in the holiday season in high style!
 

Five courses and five champagnes
$180 per person, plus tax and gratuity

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