BILLECART-SALMON CHAMPAGNE DINNER

Wednesday, June 5 at 6:30 p.m.

Since 1818, Maison Billecart-Salmon has been producing fine champagne, delivering on the family motto: “Give priority to quality, strive for excellence.” The domaine itself rests on 100 hectars in 40 crus of Champagne, including the Grand Crus of the Cote des Blanc and Montagnes de Reims. 

Mathieu Roland-Billecart, the 7th generation of the Billecart family to run the house since its creation. Born and bred in Champagne, Mathieu gained international experience before joining the family in 2017 and taking over as CEO in January of 2019.

Please join us as we welcome Mathieu, who will lead us through a distinct selection of champagnes, alongside a menu created by chefs Mark Sullivan and Rogelio Garcia. In addition, guests will have the opportunity to purchase featured wines at retail pricing. 

MENU

Oysters on the Half-Shell
Billecart-Salmon Extra Brut, NV

Summer Melon Gazpacho, House Prosciutto, Hazelnuts
Billecart-Salmon Brut Rose, NV
Billecart-Salmon Blanc de Blancs “Cuvee Louis Salmon”, 2006

Duo of Salmon, Fingerling Potato Confit, Sauce Vin Blanc
Billecart-Salmon Extra Brut Vintage, 2008
Billecart Nicolas Francois, 2006

Duck Leg Confit, Mulberries, SMIP Vegetables, Sauce Civet
Billecart-Salmon Brut Sous Bois, NV
Billecart Cuvee Elizabeth Rose, 2007

Artisinal Cheese, Seasonal Accompaniments
Billecart-Salmon Brut Demi Sec, NV
 
 
$315 per guest, exclusive of tax and gratuity

Click here to purchase tickets.
 

FATHER'S DAY BRUNCH

For the Table
Breakfast Breads and Pastries

First Course
Buffalo Milk Stracciatella and First Crop Cherries
Melba Toast, Wild Fennel Honey
or
Bacon and Egg Chopped Salad
Chicories, Pickled Spring Onions, Dried Tomatoes, Gorgonzola Doce
or
Dry-Aged New York Steak Tartare
Chino Valley Ranchers Egg, Warm Gougères
or
Cold-Smoked Sturgeon Tartine
English Cucumber and Red Breakfast Radish, Sauce Ravigote

Entrée
Brioche Pain Perdu
SMIP Ranch Strawberries, Maple-Pistachio Butter
or
Pan-Seared Loch Duart Salmon
Zuccherman Farms Asparagaus, Sauce Paloise
or
Anson Mills White Corn Grits and Poached Duck Egg
Red Wine-Braised Duck Sugo, Sweet Peas and Pea Greens
or
Spruce Burger
English Muffin, French Fries
or
Soft-Rolled French Omelet
Chanterelle Mushrooms, Ramp Greens, Pecorino Romano

Dessert
Dark Chocolate Devil’s Food
Extra-Virgin Olive Oil, Chantilly
or
Salted Caramel Pot De Crème
Cherry Preserves


$75 exclusive of tax and gratuity