On Wednesday, July 30 at 6:00pm, join us for an effervescent evening dedicated to the legendary wines of Champagne. This exclusive, one-night-only event features a five-course tasting menu paired with a curated collection of grower and estate Champagnes selected by Sommelier Roland Meseck to reflect the region’s nuance, texture, and terroir.

From the focused minerality of Blanc de Blancs to the rich, oxidative style of 1er Cru Meunier, each pour is thoughtfully matched with Chef Kane Van Ee’s refined French dishes — elevating Champagne well beyond the apéritif. This celebratory evening offers a rare opportunity to explore Champagne’s complexity in a setting as timeless as the wines themselves.

Wednesday, July 30, 2025 | 6:00pm
$300 per person (inclusive of tax and gratuity)

The Experience Includes:

Five-course tasting menu with premium Champagne pairings
Guided tasting notes for each pour
Complimentary underground parking

Reserve your table and discover Champagne as you’ve never experienced it before.

Reservations are required and space is limited for this exclusive event. Complimentary underground parking is available. For guests requesting dietary accommodations, please call the restaurant by July 23. Last-minute or day-of requests may be difficult to accommodate.

Reserve Your Table

Canapé

N.V. Champagne Pertois-Moriset ‘Les Quatre Terroirs’ Grand Cru

From the Côte des Blancs, this Blanc de Blancs blends reserve wines aged in oak with 70% wine from a single year, vinified in stainless steel. Grapes are sourced from the Grand Cru villages of Le Mesnil-sur-Oger, Oger, Cramant, and Chouilly. A portion of the blend undergoes blocked malolactic fermentation to preserve freshness, followed by a second fermentation in bottle and 36 months of lees ageing. Finished with a 3 g/L dosage.
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Salade de Pissenlits au Lard

N.V. Benoît Lahaye Rosé de Macération

Made from 100% Pinot Noir, this rosé undergoes whole-bunch maceration for 60 hours before ageing in both barrel and amphora on its lees for 10 months. With a low dosage of 2.5 g/L, it shows structure, delicate tannins, and a slightly herbal, bitter finish.
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Pâté Champenois en Croûte

N.V. André Clouet ‘Grande Réserve’ Brut

Crafted from 100% Pinot Noir sourced from Grand Cru vineyards in Bouzy, Montagne de Reims. The assemblage includes 30% reserve wine aged in tank for 2–5 years and 70% wine aged 36 months on lees. A low dosage highlights the tension between richness and austerity in this traditional-style Champagne.
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Pork Sausage, Aussie Périgord Truffle, Morel, Chanterelle

2016 Olivier Horiot ‘Cuvée 5 Sens’

As the name suggests, this wine is a blend of five varietals: 20% Chardonnay, 20% Pinot Noir, 20% Pinot Meunier, 20% Arbanne, and 20% Pinot Blanc. Grown on clay-limestone soils in Les Riceys, each varietal is vinified separately. This Brut Nature Champagne sees 60 months of lees ageing and one year in barrel, resulting in a structured, complex, and texturally compelling expression of Champagne’s lesser-known grapes.
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BBQ Quail, Foie Gras Snow, Red Currant, Black Currant, Elderberry, Elderflower

N.V. Roger Coulon ‘Heri-Hodie’ 1er Cru

A blend of Meunier from 1er Cru plots on the Montagne de Reims at 120–150m altitude. 10% of the wine is matured in small Champagne barrels (demi-muids) on its full lees for 10 months. The remaining 90% comes from a perpetual reserve dating back to 1995. After bottling, it undergoes a minimum of 3 years of lees ageing. Rich, oxidative, and umami-driven, with notes of dried passionfruit and soy.
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Baba au Rhum

NV Nominé-Renard Demi-Sec

A luscious blend of 40% Chardonnay, 30% Pinot Noir, and 30% Pinot Meunier. Sourced from six villages across the Coteaux du Petit Morin, the Côte de Sézanne, and the Vallée de la Marne, with vines averaging 35 years in age. The wine is composed of 75% base wine from three years and 25% reserve wine. Full malolactic fermentation and 30 months on lees create roundness and depth, while a 34 g/L dosage lends it an unctuous, pastry-like finish — ideal for dessert.
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