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
 

SCALLOP CRUDO

Radish, Green Papaya, Fresno Chili, Cilantro, Rice Chip
DOM PERIGNON VINTAGE 2009
 

DRY-AGED DUCK BREAST

Red Beets, Foie Gras, Nectarine, Duck Jus
RUINART ROSÉ
 

SNAKE RIVER FARMS STRIP LOIN

Porcini Conserva, Cauliflower, Puree, Brussels Sprouts, Black Truffle Jus​​​​​​​
KRUG GRANDE CUVÉE 167ÈME ÉDITION
 

BASQUE CAKE

Vanilla, Roasted Quince, Honey, Spices​​​​​​​
VEUVE CLICQUOT DEMI-SEC

Five courses with five pairings
$185 per person plus service charge and tax

PURCHASE TICKETS