Join us as we flow through a sparkling evening that will tempt the senses! A 5-course dinner has been created by Executive Chef Nils Tarantik and is thoughtfully paired with specific Champagnes selected by our Beverage Director, Mani González. Each course is designed to create a full palate sensation. There is very limited seating, so be sure to reserve early.

941.724.8585

100pp

1st Course

Cauliflower Bisque: toasted almonds / chives / e.v.o.o.

paired with Louis Roederer Brut

2nd Course

Roast Beet Carpaccio: orange supremes / maui onion / cilantro / fresno chili aioli

paired with Ruinart Rosé

3rd Course

Pan-seared Scallops: bacon-walnut hash / cider reduction

paired with Billecart-Salmon ‘Sous Bois’ Brut

4th Course

Pan-Roasted Branzino: citrus-scented radicchio / kale / roast apples / lemon butter

paired with Laurent-Perrier Blanc-de-Blanc Brut Nature

5th Course

Tiramisu: cocoa / mascarpone / espresso

paired with A. Margain Demi-Sec Champagne