Vintage Tavern Holiday Champagne Dinner

1900 Governors Pointe Drive,Suffolk VA 23436

07 December, 2021

Description

Start the Holidays off with the area’s only Champagne Diner. 5 Courses with 4 Family Based Champagne Farmers & Growers and one Superlative Negociant Leclerc BriantCOURSE 1 LILBERT et FILS BLANC de BLANCS CRAMANT GRAND CRU NV (Not to be confused with Cremant which is produced in various regions in France authorizing the Methode Champanois method — 100 percent Chardonnay)Vivid yellow gold in color — pungent aromas of pear, orange zest, jasmine, chalk and spices.Paired with Tangier Island Oysters raw on the half shell augmented with a Champagne/Wakome GranataCOURSE 2 J.M. SELEQUE "SOLESSENCE" EXTRA BRUT NV (This is a tightly wrought Champagne but one with such great white & citrus fruit flavors that is summoned to be consumed)Chardonnay, Pinot Meunier Pinot NoirPaired with Winter Squash & Apple Salad with aged cheddar dressed with a Champagne VinaigretteCOURSE 3 PIERRE MONCUIT BLANCS de BLANCS LE MESIL-SUR OGER GRAND CRU 2006 (From what is considered the Premier Grand Cru of Champagne, Light gold, High Pitched, mineral-driven scents of candied citrus notes, quinine, jasmine and buttered toast layered with subtle anise, spiced poached pear, lemon curd along with a touch of fig.)Paired with Vintage Tavern 16 Month House Aged Prosciutto Ham Biscuits with Humboldt Fog Cheese & Truffle HoneyCOURSE 4 BARNAUT BLANC de NOIRS BOUZY GRAND CRU NV — Pinot Noir Champagne sourced from the grand cru village of Bouzy, With its reputation for powerful Pinot Noir, this Champagne showcases a balance of intense brioche, lush fruit, minerality & crisp acidity.Paired with Fried Chicken with a Caviar & Chive Creme Fraiche DipCOURSE 5 LECLERC BRIANT BRUT ROSE NVPaired with Pistachio Ice Cream Sandwich — Vintage Tavern House produced Pistachio Ice Cream Sandwiched with Oatmeal & Cran-raisin CookieRegistration includes a selection of Champagnes chosen by our Sommelier, Charlie Rizzo and paired beautifully withe a course developed by Chef David Walters. $140 inclusive.