Ring in the holiday season in high style!

Celebrate the holidays in high style - with beautiful bubbles and fabulous food at Bacchus on Monday, December 19. 

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, under the guiding hand of Meryl Muldoon, FWS, Champagne Specialist. Bacchus Executive Chef Nick Wirth has created a menu full of decadent delights, each specifically suited to the Champagne selections.

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

Holiday Champagne Dinner Menu

Sturgeon Caviar
Cauliflower mousse, crispy shallots
Ruinart, “Blanc de Blancs” NV

Dover Sole
Savoy cabbage, Meyer lemon, brown butter
2006 Moët & Chandon, “Cuvée Dom Pérignon” Brut

Foie Gras
Sourdough bread pudding, candied kumquats
2006 Moët & Chandon, “Grand Vintage” Brut

Strauss Veal Tenderloin
Braised red cabbage, Yukon gold potato purée, red wine sauce
Veuve Clicquot Ponsardin “Rosé” Brut NV

Warm Camembert Tart
Roasted pears, candied almonds, truffle honey
Krug, “Grand Cuvée” Brut NV


Holiday Champagne Dinner featuring special guest Meryl Muldoon - 
FWS, Champagne Specialist at Moët Hennessy USA
Bacchus
Monday, December 19 at 6:30 p.m.
Five courses, five Champagnes
$180 per person, plus tax and gratuity

Purchase your Holiday Champagne Dinner tickets here