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Moet & Chandon Dinner in the Sky Room at La Valencia Hotel
February 17, 2010 (Wed)
from 6:30 PM - 10:30 PM
La Jolla, CA
Cost: $125 Per Person
Event ID #295016
Make your reservations today for our Moet Wine Dinner
in the Sky Room at La Valencia Hotel, Wednesday, Feb. 17,
starting 6:30pm. $125 per person, before tax and gratuity
Unparalleled excellence. That is Moet Champagne and the
Sky Room experience. Enjoy both on this special evening.
Founded by Claude Moet in 1743, the house of Moet &
Chandon, led by Jean-Rémy Moet, came to symbolize
splendor, pleasure and prestige. For more than 260 years,
it has been the Champagne of choice for fabulous
celebrations. Join us for one more at La Valencia Hotel.
STARTER
Trio of American Oysters, Blood Orange Granite, Yuzu Caviar, Black Pepper Mignonette
~ Moet & Chandon Imperial
FIRST COURSE
Terrine of Quail, Pheasant and Rabbit, Pistachios, Black Trumpet Mushrooms,
Green Peppercorn Brioche
~ Moet & Chandon Grand Vintage
SECOND COURSE
Citrus and Coriander Hamachi, Crisp Garbanzo Beans, Smoked Salmon Chips, Cured Meyer Lemon
~ Moet & Chandon Rosé Imperial
THIRD COURSE
Roast Loin of Milk Fed Veal, Buttered Baby Leeks, Glazed Salsify, Dungeness Crab Hollandaise Sauce
~ Moet & Chandon Grand Vintage Rosé
DESSERT
Caramel And Meyer Lemon Meringue Ice Box Cake, Oro Blanco Butterscotch Sauce
~ Moet & Chandon Nectar Imperia
Event Details
Wine OR Wine & Food
in the Sky Room at La Valencia Hotel, Wednesday, Feb. 17,
starting 6:30pm. $125 per person, before tax and gratuity
Unparalleled excellence. That is Moet Champagne and the
Sky Room experience. Enjoy both on this special evening.
Founded by Claude Moet in 1743, the house of Moet &
Chandon, led by Jean-Rémy Moet, came to symbolize
splendor, pleasure and prestige. For more than 260 years,
it has been the Champagne of choice for fabulous
celebrations. Join us for one more at La Valencia Hotel.
STARTER
Trio of American Oysters, Blood Orange Granite, Yuzu Caviar, Black Pepper Mignonette
~ Moet & Chandon Imperial
FIRST COURSE
Terrine of Quail, Pheasant and Rabbit, Pistachios, Black Trumpet Mushrooms,
Green Peppercorn Brioche
~ Moet & Chandon Grand Vintage
SECOND COURSE
Citrus and Coriander Hamachi, Crisp Garbanzo Beans, Smoked Salmon Chips, Cured Meyer Lemon
~ Moet & Chandon Rosé Imperial
THIRD COURSE
Roast Loin of Milk Fed Veal, Buttered Baby Leeks, Glazed Salsify, Dungeness Crab Hollandaise Sauce
~ Moet & Chandon Grand Vintage Rosé
DESSERT
Caramel And Meyer Lemon Meringue Ice Box Cake, Oro Blanco Butterscotch Sauce
~ Moet & Chandon Nectar Imperia
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