Annual 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 Champagne Specialist Meryl Muldoon, Business Development Manager for Veuve Clicquot, Krug, and Ruinart, Certified WSET, FWS, and Champagne Masters Certificate holder. Executive Chef Nick Wirth has created a menu full of decadent delights, each specifically suited to the Champagne selections.
Parsley root custard
White Truffle Beurre Fondue, Sturgeon Caviar
MOET & CHANDON GRAND VINTAGE 2009
Radish, Green Papaya, Fresno Chili, Cilantro, Rice Chip
DOM PERIGNON VINTAGE 2009
DRY-AGED DUCK BREAST
Red Beets, Foie Gras, Nectarine, Duck Jus
SNAKE RIVER FARMS STRIP LOIN
Porcini Conserva, Cauliflower, Puree, Brussels Sprouts, Black Truffle Jus
KRUG GRANDE CUVÉE 167ÈME ÉDITION
Vanilla, Roasted Quince, Honey, Spices
VEUVE CLICQUOT DEMI-SEC