GROWER CHAMPAGNE BRUNCH

Join us in The Wine Bar dining room for this exclusive 14 seat Grower Champagne Brunch.

***WELCOME***
BASKETS OF ARTISANAL PASTRIES AND SELECT CONFITURE - platters of fresh fruits
GUY CHARLEMAGNE BRUT CLASSIC - nv Sezanne, Champagne, France
"From the chalky-clay terroir of Sezanne, this brut Champagne is a blend of 50% Chardonnay and 50% Pinot Noir. Pinot Noir brings body and structure whereas the Chardonnay brings finesse and elegance."

***FIRST COURSE***
CAVIAR BLINIS - oyster sabayon
JACQUESSON CUVÉE N° 745 EXTRA-BRUT (from magnum) - nv Avize, Champagne, France
"This year's edition is 66% red grapes (Ay, Dizy, Hautvillers), and 34% chardonnay (Avize and Oiry), with 30% reserve wines. It was vinified on lees in oak with no filtration or fining before heading to bottle where it spent 4 years before disgorge in February 2022 with under 1 g/L."

***SECONDCOURSE***
FOIE GRAS TERRINE - brioche and sauterne gelee
AGRAPART & FILS LES 7 CRUS BRUT - nv Avize, Champagne, France
"Certified organic, the pristine chardonnay (90%) & textural pinot noir (10%), comes from 70% Grand Cru (Avize, Oger, Oily and Cramant) and 30% Premier Cru (Avenay Val d'Or, Bergères les Vertus and Mardeuil) vineyards in the Côte de Blancs."

***THIRD COURSE***
FRESH DUNGENESS CRAB & AVOCADO TIAN - mâche, aioli
AGRAPART MINÉRAL GRAND CRU EXTRA-BRUT BLANC DE BLANCS - 2016 Avize, Champagne, France
"The Minéral comes from two selected vineyard blocks (Bionnes in Cramant and Champbouton in Avize) with the same geological profile. A thin layer of soil barely covers the chalk. This terroir is exceptionally-well suited to Chardonnay and produces a mineral-driven expression of the variety which combines harmoniously with the brioche and butter notes from extended lees aging in the bottle."

***FOURTH COURSE
OEUF BROUILLADE - shaved truffles
ERIC RODEZ CUVÉE DES CRAYÈRES (FROM MAGNUM) - nv Ambonnay, Champagne, France
"Ambonnay, Montagne de Reims. 60% Pinot Noir and 40% Chardonnay. Cuvée Crayeres is made on average from a dozen different wines from 4 to 5 different vintages, with 20 to 25% of wines vinified in small oak barrels, with 45 to 50% reserve wines helping to bring homogeneity."

***FIFTH COURSE***
SALMON WELLINGTON - spinach velouté
RENE GEOFFROY ROSÉ DE SAIGNÉE 1ER CRU BRUT - nv Vallee de la Marne, Champagne, France
"Geoffroy is one of the few houses that still makes its Champagne Rosé by the saignée method during the maceration of the Pinot Noir grapes. 100% Premier Cru Pinot Noir from the 2018 vintage is fabulous and a great example of this style."

***SIXTH COURSE***
CREÊPE SOUFFLÉ - ratafia macerated cherry 
RENE GEOFFROY RATAFIA - nv Cumières, Champagne, France
"Jean-Baptiste takes great pride in his Ratafia and it is always a highlight. His Fine de Champagne is distilled in an artisanal still to 60% ABV and then aged for 8 months in oak barrels before being blended with pinot noir and meunier."