Champagne Dinner

Pan roasted halibut with artichoke coktail, roasted vegetables and porcini-truffle sauce at Mercury Dallas.

Max's Wine Dive

Champagne Dinner at

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Executive chef Chris Ward presents a five-course dinner, paired with a variety of champagne.

First Course
Oriental Salad in Rice Paper Roulade With Smoked Shrimp, Pineapple Chutney and Peanut Sauce
Ruinart Blanc de Blancs NV

Second Course
Poke With Sweet Rice and Wasabi Aioli
Veuve Clicquot Gold Vintage 2008

Third Course
Squab "Salmis Style" With Chanterelles, Corn Flan, and Brussel Sprout Salad
Moet & Chandon Grand Vintage Rose 2008

Fourth Course
Braised Kobe Short Rib and Buffalo Strip Steak With Napoleon Potatoes, Roasted Carrots and Broccolini
Dom Perignon 2006

Fifth Course
Butterscotch Brownie With Salted Caramel Ice Cream
Veuve Clicquot Demi Sec NV

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