POP-Up Champagne Dinner May 21, 2015

POP-Up Champagne Dinner
May 21, 2015
Amuse Bouche
Oyster and champagne
First Course
NV Laurent-Perrier, Brut, Champagne
Salad of fried soft shell crab, radish and spring shoots; buttermilk and apple blossom vinaigrette
Second Course
NV Petitjean-Pienne, Grand Cru, Brut Blanc de Blancs, Champagne
East Coast halibut with local asparagus, maitre gaspard and salted green almonds
Third Course
NV Laherte Frères, "Ultraditon", Brut Rosé, Champagne
Smoked honey glazed duck with Puy lentils and spring dug parsnips; cherry, shallot and black pepper jus
Dessert
Strawberry inside-out jelly roll with rose hip ice cream