Champagne, such a beautiful word. Those beautiful coupe of bubbles can only be called Champagne when it is from the Champagne region of France. We will showcase well-known names, but also some of the smaller growers and natural Champagnes, which are a treasure and a treat to taste. Paired with an amazing menu from Black Rabbit Executive Chef Chris Rattaro. You don't want to miss this one, it will be trés bon!

Menu:

Local oysters, champagne mignonette
Vegetable fresh rolls, tofu, chili, peanuts, micro Thai basil
Fried corn cakes, pimento cheese, Dungeness crab
Paired with Veuve Reserve

1^st course
Smoked salmon salad, radish, cucumber, beets, horseradish, brussels sprouts, pork rinds, salmon roe
Paired with Veuve Reserve

2^nd course
Butter-poached Maine lobster, potato gnocchi, pearl onions, fennel, truffle, pecorino
Paired with Bollinger Champagne Special Cuvee

3^rd course
Poularde, almond, garlic, champignons, broccolini

4^th course
Mt Tam cheese, roasted grapes, celery, la saba, toasted brioche
Paired with Taittinger Brut La Francaise

5^th course
Tart au chocolat et basilic, sauce champagne fraise, glace au champagne
Paired with Lanson Black Label