The Oyster & Champagne Affair
About this Event
THE MENU
Amuse-Bouche
Champagne-Poached Shrimp
Jumbo shrimp gently poached in Champagne, finished with silky beurre blanc, chive oil, and fresh lemon zest.
1st Course
The East Coast Oyster Duo
Two freshly shucked oysters, “Pickle Point” from PEI & “Rappahannock” from Chesapeake Bay
Shallot mignonette, fresh dill, cucumber-champagne foam
Wine: Nicolas Feuillatte Réserve Exclusive Brut Champagne
2nd Course
Seared Jumbo Diver Scallop Hokkaido Bay JapanBeurre monte, silky cauliflower purée, crisp pancetta, green apple
Wine: Francois Labet Bourgogne Chardonnay Vieilles Vignes
3rd Course
Miso-Butter Roasted Oysters
Two freshly shucked PEI oysters roasted on the half shell with savory white miso-brown butter,
finished with crispy panko, scallions, and a touch of yuzu butter
Wine: Gerard Bertrand Cremant De Limoux Brut Rose
4th Course
Pepper-Crusted Beef Tenderloin
Wild mushroom–Madeira reduction, garlic mashed, haricot verts
Wine: Rodney Strong Cabernet Sauvignon Limited Knights Valley
5th Course
Vanilla Bean Panna Cotta
Champagne-poached pear, raspberry coulis, pistachio crumble
Wine: Veuve Du Vernay Demi Sec
Please note: This is a fixed five-course menu, and substitutions or vegetarian and vegan alternatives are not available. If you have a food allergy or other dietary restriction, please contact us before purchasing tickets so we can review the menu with you and let you know whether we can safely accommodate it.
Where is it happening?
USD 131.59
