Vyne Champagne Dinner

Vyne Champagne Dinner

Thursday, February 10th @6PM

First Course:
Rye toast topped with a fried oyster mushroom, had boiled quail egg caviar.
Paired with baked oyster, sauteed leeks, cream, and a seaweed crust.
PAIRED WITH VOLLEREAUX BLANC DE BLANC

Second Course:
Pea soup
with a foie gras crostini
PAIRED WITH VOLLEREAUX MARGUERITE

Third Course: Smoked salmon salad
Salmon over arugula, avocado, lump crab, marcona almonds,
shredded Reggiano with a lemon ginger dressing
PAIRED WITH VOLLEREAUX BRUT RESERVE

Fourth Course:
Petite filet mignon
Served with a blueberry demi glaze, lobster quiche, fennel and steamed asparagus.
PAIRED WITH VOLLEREAUX ROSE

Dessert course:
Lemon squares
Topped with toasted pignoli nuts and a chocolate glaze
Purchase Tickets Here: Bit.ly/VyneChampagne

Tickets Include Tax & Gratuity!