Champagne and Caviar Experience

Thursday, March 21 | 6:00-9:00pm | $735++pp | Library | Space is limited to 12 attendees
Member Only Event

The evening's selections will be complimented by tastefully designed meal from the Silverleaf culinary team. All non-alcoholic beverages and champagne included. We strive to create a thoughtfully designed menu that best compliments the Champagne. Due to the nature of this event, we are unable to offer substitutions, unless it is an allergy. All other beer and liquor charges based on consumption. Adult only event, 21 and over. 

Menu

First Course
Krug Rosé 27ème Edition NV 
Golden Osetra Caviar
Balik Salmon & Wagyu, Egg Mousse 
Champagne Braised Shallots
Brioche, Chive Purée

Marvelous. Burnished to an orange-gold color. Evokes a complex palette of gingerbread, coffee, fig compote, orange peel and smoke flavors, all enmeshed in the supple texture and graceful harmony. Fades gently on the palate over the course of several minutes. Drink now through 2006. 500 cases imported.

Second Course 
Krug 2006  
Imperial Osetra Caviar
Seared Scallop & Foie Gras, Mimosa Glaze 
Gremolata, Celery Root Purée 

As I reported when it was released, Krug's 2006 Brut is clearly one of the vintage's highlights. Offering up aromas of dried fruits, pear, freshly baked bread, caramelized apples, honeycomb and toasted sourdough, it's full-bodied, deep and layered, with superb concentration, racy acids and an impressively tightly wound profile for this demonstrative vintage. I observed last year that this is surprisingly reserved for the vintage, and if anything, that quality is even more in evidence today. While many 2006 Champagnes are likely to be at their best in their demonstrative youth, this is one wine unquestionably built for the long haul. 

Third Course
Krug 2000 
Golden Reserve Caviar
Crisp Baked Potato & Duck, Smoked Goat Cheese
Leeks, Toasted Almonds

Very fragrant. This has developed bright, ripe red cherry fruit aromas, vanilla cream, sweet roasted almond biscuits, some marzipan, tobacco, lemon meringue and chalky minerals. The palate has an assertive core of fine acidity with more yellow fruits expressed on entry, like peaches and nectarines. Good ripeness, superfine acidity. The redder fruits build as it goes; cherries and raspberries, yellow plums to close. Full of life.

Fourth Course 
Krug 2008  
Crown Jewel Caviar
Savery Yuzu Cheesecake, Rosemary Crust
Tomato Tartar

This is very structured and framed with an almost red sensibility. Very phenolic. Full-bodied in a tightly wound ball with so much going on. Very pinot like. Mineral and stone. Shell and stone. Iodine. Vinous. The bubbles just fade into the finish of the wine, which goes on for minutes. Turns to toffee and salted caramel with time in the glass. One for the cellar. Great length. Blend of 53% Pinot Noir, 25% Pinot Meunier, 22% Chardonnay. Disgorged in beginning of 2020.