~ 1st Course ~

Local Assorted Cheeses
accompanied with fruit infused honey
and homemade breadstick

Chandon Etoile Blanc

~ 2nd Course ~

Homemade Cracker
topped with a Shrimp Ballotine
garnished with baby micro greens
and sauce New Orleans

ChandonEtoile Rose

~ 3rd Course ~

Baby lettuce with fresh vegetables
and grated Parmigiano Reggiano
tossed in a champagne vinaigrette

Moet White Star

~ 4th Course ~

Tasmanian Salmon
poached in champagne and lemon
served atop champagne risotto
with a shitake mushroom ragout

Ruinart Blanc de Blanc

~ 5th Course ~

Boneless Veal Roast
slow poached in white wine and aromatics,
drizzled with a tonnato sauce

Veuve Cliquot

~ 6th Course ~

Homemade Almond Tuille
filled with pastry cream, crowned with
fresh fruit and berries, completed
with a champagne reduction

Chandon Riche Extra Dry