CHAMPAGNE PAIRING DINNER WITH THE PRESIDENT OF DOM PERIGNON
Amuse Bouche
Drake’s Bay Oyster, Meyer Lemon Ice
I
Hamachi Crudo, Champagne Mignonette, Edible Flowers
II
Wild Caught Caspian Sea Osetra Caviar
Hardboiled Farm Fresh Egg White, Yolk, Minced Capers and Red Onion,
Crème Fraiche, Buckwheat Blini
III
Chardonnay and Plugra Steamed Manilla Clams, Charred Fennel
Fresh Fennel Frond Garnish
IV
Duck Fat Poached Quail Egg, Shaved White Winter Truffle, Osetra Caviar
V
Baby Bibb Lettuce, Mixed Greens, Toasted Pine Nuts, Currants, Champagne Shallot Vinaigrette
VI
Poached Salmon Filet, Shallot and Pear Compote, Haricot Verts, Lemon, Slivered Almonds
VII
Pan Seared Poussin, Black Winter Truffles, Boniato Potato and Celery Root Puree
VIII
Local Honey and Oro Blanco Grapefruit Granita
IX
Champagne Poached Pears, Crumbled Pistachios