Join us in Lemaire on Thursday, May 30th at 6:00PM for an evening featuring the finest in Champagne and Cognac. The houses represented will be Krug, Veuve-Clicquot, and Hennessy.
Chef Willis will prepare dueling hors d’oeuvres to match with two Veuve-Clicquot Champagnes for a pre-dinner reception. A three-course dinner will ensue, paired alongside three Krug Champagnes. A dessert matched with Hennessy X.O will conclude the evening.
The cost of the event is $200 (tax & gratuity included). Please contact Melissa Warner at 804-649-4669 or [email protected] for reservations.
May 30th, 2019
Executive Chef Patrick Willis
Sous Chefs Bryan McClure and Brycen Woodley
English Pea Vol-au-Vents
surryano ham, borage
pea pod broth
Veuve Clicquot Gold Label Rosé Champagne ‘08
Goat Cheese Gougères
orange blossom honey, nasturtium
Veuve Clicquot Gold Label Champagne ‘08
apricot, hazelnut cream, cocoa
Krug Grand Cuvée
Autumn Olive Pork Tenderloin
Poached oyster, charleston gold rice, pork rind
Dry-Aged Prime Beef Striploin
farro verde, fava beans, morels
cherry foie gras emulsion
Orange Madeline Cake
cashew, chantilly cream, dulce de leche
*Menu subject to change based upon seasonal availability