Local Event
Cost: $135 per person plus tax and gratuity
Bubbles Dinner 2019
A selection of mostly estate grown sparkling wine from around the world.
Friday, February 22nd, 2019
Reception
Selection of Passed Canapés
Christoph Hoch, Kalkspitz, Austria, Italy, NV
Dinner
Sea Scallop Crudo
Japanese yuzu, spaghetti squash and Asian pear
Jansz, Brut Rosé, Tasmania, Australia, NV
Country Pate
gem lettuce, pistachio, chili and petite herbs
Bolney Estate, Brut Rosé, England. NV
Agnolotti of House Ricotta
truffle enriched chicken jus, braised baby spinach
with preserved meyer lemon
Kiralyudvar, Pezsgo Henye Sparkling, Hungary, 2012
Brioche Crusted Ora King Salmon
parsnip puree, kohlrabi, buttermilk and dill
Grongnet, Special Club, Brut, Champagne, France, 2009
Roasted Apple and Currant Pastilla
candied pinenuts, orange blossom honey and almond gelato
Oddero, Moscoto D’Asti, Piedmont, Italy, 2017
$135 per person plus tax and gratuity
Executive Chef: Blaine Staniford
Hosted by
Grace Fort Worth
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