QueenElinor said:
Veuve Cliquot was the last thing I bought on our trip last summer- had to get rid of those last few Euros in the duty-free shop at Charles de Gaulle. I still have the pretty orange box it came in but the champagne is long gone!
What was the offer from The Flying Fish?
The Flying Fish Café Team
Welcomes you to yet another of our ever-changing Winery Series Events;
“Kicking Off the 2012 Holiday Season with Style and Elegance”
Featuring the exciting Champagnes of Maison Veuve Clicquot
With our Special Guest:
Julie Andersson of Moet Hennessy-North America
Friday, December 14th, 2012
Your Flying Fish Café Hosts:
James Beard Foundation Best Chef Award Nominee-’01, ’02,’03, ‘04
Chef de Cuisine Tim Keating & Sous Chefs Tim Majoras and Carrie Atwood
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2009 & 2010 Recipients of the Santè Wine Hospitality Awards
for Hotel/Resort Fine Dining,
Mr. Stig Jacobsen, Ms. Kristin Duncan & Brendan Davis
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Our Very Own Illustrious Pastry Team led by:
BoardWalk Pastry Chef Matt Avery and Sous Chef Jessi Sudsa-Nguan
On behalf of the entire Flying Fish Café Family of Quality Service Individuals,
We thank you for attending our.
All the Best! Cheers to You & Yours!
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On behalf of the entire Flying Fish Café Family of Service Professionals,
We thank you for attending our Special Winery Series Event and Wish You & Yours All The Best for a Happy & Festive Holiday Season.
Amuse Bouches: Warm & Soft Lake Meadow Naturals Egg Parfait
Mote Marine Siberian Caviar and Marcona Almond Foam
Veuve Clicquot Yellow Label Brut NV
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1st Course: French Butter-poached Maine Lobster
Black Trumpet Mushroom, Pecorino and Mascarpone-laced Arancini Torta
Veuve Clicquot Yellow Label Brut NV
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Second Course: Champagne-poached Turbot de España
Marcho Farms Veal Sweetbread
Leek and Celery Root Fondue and a Champagne Crème
Veuve Clicquot Ponsardin Vintage Brut 2004
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First Entrée: Crispy Mangalista Poitrine de Porc
Local Arugula, Parsnips, Young Turnips, and a Cherry Gastrique
Veuve Clicquot Ponsardin Vintage Brut Rose 2004
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Second Entrée: Wagyu Beef – 3 Ways
Braised, Roasted and Grilled with
Chanterelle Mushrooms, Fennel, Caramelized Onions and Saba- Miroir Glaze
Clicquot’s Tête de Cuvée “La Grande Dame” Brut 2004
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Pre-Dessert: Raspberry Rosewater Ice
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Dessert Course: Artisanal Ricotta Cheesecake Creation
Forelle Pears, Black & Blue Sorbet, Lavender Honey
Veuve Clicquot Ponsardin Demi Sec NV
Price is $185 all- inclusive. Limit 40 people. We booked.