Annual Holiday Champagne Dinner
Toast the holiday season with celebrated Champagne and dazzling dishes at Bacchus – A Bartolotta Restaurant!
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 an exquisite menu, created by Executive Chef Nick Wirth, that is full of decadent delights, each specifically suited to the Champagne selections.
In order to ensure the health and safety of our team members and guests, we have taken the time to meticulously reexamine our service, safety, and hygiene standards, down to the most precise detail, in order to deliver an experience that you have come to expect from The Bartolotta Restaurants. We have made several adjustments to ensure we comply with social distancing guidelines and enhancing safety and health procedures. View our COVID Plan.
Citrus Salad, Fermented Honey, Toasted Pistachio Butter
2012 MOET & CHANDON EXTRA BRUT “GRAND VINTAGE” BLANC, EPERNAY
MISO-GLAZED BLACK COD
Charred Scallion, Smoked Egg Yolk, Puffed Black Rice Chip
2010 DOM PERIGNON, EPERNAY
ROHAN DUCK DUO
Grilled Escarole, Boniato, Pomegranate Pistou
RUINART ROSE BRUT, REIMS
Petit Tenderloin Medallion, Foie Gras, Black Truffle Madeira Sauce
KRUG GRAND CUVEE 168TH EDITION, REIMS
RUSH CREEK RESERVE CREPE
Stewed Fruits, Candied Hazelnuts
VEUVE CLICQUOT DEMI-SEC, REIMS
Chocolate Petite Fours