First Course

MOËT ET CHANDON "IMPÉRIAL" BRUT, ÈPERNAY, FR
Tuna and Salmon Crudo, Red Chile Lime Vinaigrette,
Citrus Segments, Avocado, Ginger Threads

Second Course

DOM PERIGNON 2012, ÈPERNAY, FR
Seared Scallop, Butter Poached Lobster,
Fennel, Lobster Bisque, Vanilla Sauce

Third Course

VEUVE CLICQUOT ROSE NV, REIMS, FR
Roast Duck Breast, Duck and Foie Gras Tortellini,
Hazelnut Black Garlic Purée, Duck Jus

Fourth Course

KRUG GRAND CUVÉE 172 ÉDITION, REIMS, FR
Prime NY Strip Steak, Mushroom Gougère,
Onion Soubise, Shaved Truffle, Crispy Prosciutto

Dessert

VEUVE CLICQUOT BRUT NV "YELLOW LABEL", REIMS, FR
Apple Tarte Tatin, Caramelized Apples, Puff Pastry, Burnt Caramel Whipped Ganache,
Apple Butter, Streusel Topping, Almond Crème Fraîche Ice Cream