CHAMPAGNE PAIRING DINNER WITH THE PRESIDENT OF DOM PERIGNON

Amuse Bouche

Tomales 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, Celery Root Puree
 

VIII

Local Honey, Oro Blanco Grapefruit Granita
 

IX

Champagne Poached Pears, Crumbled Pistachios