On Wednesday, October 7 or Thursday, October 8 at 6:30 PM come for a five-course feast featuring Chef Jacques' creations paired with five handpicked wines from Ed Addiss of Wine Traditions.

These aren't just any champagnes.

Each is a passion project from the people who grow the grapes, make the wines and blends, and patiently wait unti they're ready to share with the world.

Have a food allergy or special dietary need? Please email: lcd6876@gmail.com, so Chef Jacques can plan accordingly.

Five Courses. Five Wines.

Socca
Roasted red pepper coulis
Dremont Marroy Vigne Le Triau Extra Brut NV

Roasted Goat Cheese
Toasted brioche, pear, hazelnut crumble, arugula salad, lime dressing
Fresne Ducret 1er Cru Blanc de Blanc Arquemie No. 9

Grilled Trout
Haricot vert, puff pastry, beurre blanc
Dumont Domaine de Mondeville Solera Reserve Brut

Sautéed Duck Breast
Cranberry wild rice, white wine mushroom sauce
Dumont Domaine de Mondeville Blanc de Noir Nature 2012

Flourless Chocolate Cake
Peach cooked in caramel, candied saffron orange peel
Fresne Ducret Ducret Ratafia Champenois