First Course

PERRIER JOUËT-BLANC DE BLANC, CHAMPAGNE, FR
Seared Scallop, Crab Salad,
Citrus Vinaigrette, Frisee, Blood Orange

Second Course

VEUVE CLICQUOT ROSE NV, REIMS, FR
Roasted Duck Breast, Cherry Rhubarb Gastrique, Glazed Turnips

Third Course

LOUIS ROEDERER COLECTION 243, REIMS, FR
Lobster Squid Ink Ravioli, Saffron Butter Sauce,
Basil Pea Velouté, Alaskan Salmon Roe

Fourth Course

KRUG GRAND CUVÉE 172 ÉDITION, REIMS, FR
Waygu Slider, Foie Gras, Onion Marmalade,
Micro Daikon, Brioche Bun, Parmesan Pomme Frites

Dessert

VEUVE CLICQUOT BRUT NV "YELLOW LABEL", REIMS, FR
Baked Meringue, Peaches, Salted Honey Caramel,
Crème Fraîche Ice Cream, Raspberry