VYNE VOLLEREAUX CHAMPAGNE DINNER
THURSDAY, FEBRUARY 10 2022 @ 6PM
First Course: Rye toast topped with a fried oyster mushroom, had boiled quail egg caviar. Paired with baked oyster, sauteed leeks, cream, and a seaweed crust.
PAIRED WITH VOLLEREAUX BLANC DE BLANC
Second Course: Pea soup with a foie gras crostini
PAIRED WITH VOLLEREAUX MARGUERITE
Third Course: Smoked salmon salad Salmon over arugula, avocado, lump crab, marcona almonds, shredded Reggiano with a lemon ginger dressing
PAIRED WITH VOLLEREAUX BRUT RESERVE
Fourth Course: Petite filet mignon Served with a strawberry demi glaze, fresh picked lobster with a pink champagne sauce & a stuffed tomato.
PAIRED WITH VOLLEREAUX ROSE
Dessert course: Lemon squares Topped with toasted pignoli nuts and a chocolate glaze