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On the Menu: Champagne Elegance

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February 06, 2012

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Champagne

At tomorrow's Beard House event, we’re celebrating everyone's favorite bubbly beverage in proper style. Returning chef Todd Hogan and his team will be serving up a showstopping menu of sustainable farmhouse dishes that will pair perfectly with the evening’s selection of Champagne. Check out the fizz-filled menu below, then click here to make your reservation. Hors d’Oeuvre Hot-Smoked Lamb Loin with Sweet Potato Cake and Spicy Tomato Jam Corn-Dusted Smelts with Lemon Aïoli Fava Bean Hummus with Black Truffle Pâté Housemade Duck Prosciutto with Blackberry Conserve and Bleu de Chèvre Pairing: Iron Horse Vineyards Unoaked Chardonnay 2008 Dinner Duck Confit–Goat Cheese Napoleon with Crispy Potato Gaufrettes and Meyer Lemon–Infused 25-Star Balsamic Glaze Pairing: Iron Horse Vineyards Russian Cuvée 2006 Double Beef and Thyme Consommé with Short Rib–Butternut Squash Dumpling Pairing: Iron Horse Vineyards Classic Vintage Brut 2006 Baby Arugula with Warm Walnut Morbier, Dried Apricots, Red Onions, and Orange Blossom–White Balsamic Glacé Pairing: Iron Horse Vineyards Wedding Cuvée 2007 Veal Rib-Eye with Bacon–Onion Marmalade, Fiddlehead Ferns, and Fried Chanterelles Pairing: Iron Horse Vineyards Ocean Reserve 2005 Farmhouse Pear Tarte Tatin with Drunken Fig Gelato   Pairing: Drambuie Caramel Milkshake