Magnum Champagne Dinner

Bigger Bottles, Better Bubbles!

Because when it comes to Champagne, bigger really is better! Join us on Wednesday, December 2, for an unforgettable evening celebrating all things bubbly. We'll be popping magnums of some of our favorite Champagnes, each thoughtfully paired with a five-course dinner crafted by the Clementine team.

Great food, exceptional Champagne, and plenty of reasons to raise a glass. It's sure to be a night to remember!

Amuse Bouche

Pancetta & Pumpkin Croquettas

First Course

Foie Gras, Thrice

chilled, room temp-ish, and deep fried

riesling gelee, currant jam, apple butter

Billecart-Salmon ‘Le Reserve’, Brut Champagne, FR

Second Course

Bluefin Tuna Otoro

saffron, apple smash, scallop jus

Pierre Peters ‘Cuvée de Réserve’, Blanc de Blancs, Champagne FR

Third Course

Yukon Potato Pave

wild mushrooms, caviar, huitlacoche

(and maybe some smoked marrow)

Huré Frères ‘Invitation’, Brut, Champagne, FR 

Entree

Beef Wellington

wild mushroom duxelle, bearnaise, roasted beets, black garlic

Pol Roger, Brut Reserve, Champagne, FR NV 

Dessert

Red Fruits Souffle

vanilla bean anglaise

Billecart-Salmon ‘Le Rose’  Brut Rose, FR

Mignardise

$175 per guest

(Not inclusive of tax or gratuity)