VEUVE CLICQUOT
CHAMPAGNE DINNER

Monday, April 4, 2016 – 6:30PM
with Winemaker Bertrand Varoquier
Cuisine by Executive Chef Simon DeJohn
$109 per person excluding tax & gratuity

VEUVE CLICQUOT ROSE “RESERVE” NV

SHELLFISH CEVICHE
With shaved Winter Vegetables, Focaccia Sticks,
Mimosa Mignonette, Micro Basil

VEUVE CLICQUOT “YELLOW LABEL” NV

TUNA CARPACCIO
Wakimi Salad, Ginger Gastrique, Finger Limes,
Honey Sesame Cucumbers, Baby Asian Greens

VEUVE CLICQUOT DEMI SEC NV

DUCK RAVIOLI
Homemade Pasta Pockets, Duck Breast, Duck Bacon,
dried Cherries, Marsala Cream, grilled Pears, Caramelized Walnuts

VEUVE CLICQUOT VINTAGE BRUT’04

FILET NAPOLEON
Parmesan crusted Tomatoes, grilled Squash,
Bacon wrapped Asparagus,
Sauce Maltaise, crisp Eggplant Julienne

VEUVE CLICQUOT BRUT ROSE’04

STRAWBERRY CONSOMME
Croissant French Toast, Homemade White
Chocolate-Raspberry Ice Cream,
Whipped Mint Butter