Join us on Monday, June 6 for our Parisian Champagne Dinner

Join us on Monday, June 6 for our Parisian Champagne Dinner

Join us on Monday, June 6th, for a unique dining experience.

Our Parisian Champagne Dinner menu, masterfully designed by Chef Michael Grieve, will delight your taste senses and ignite your love for Champagne. Read our menu below and call 440-331-0800 for reservations.*

*Please note, a credit card is required to hold your reservation. In the event of no show or cancelation within 48 hours of the event, you will be charged 50% of the cost of the reservation.

Parisian Champagne Dinner Menu

Amuse Bouche – Goat cheese mousse - pistachio puree - house cured duck prosciutto - brioche

Inspired by Thomas Keller, Three Michelin Starred Chef and owner of The French Laundry, Bouchon, Per Se, and Ad Hoc


Course #1 – Grilled oysters - smoked trout roe - squid ink foam - champagne and citrus mignonette

Inspired by Jaques Pepin, Renowned French chef and Author of many award winning cookbooks such as, Jacques Pepin: A French Chef cooks at home, The Apprentice: My life in the kitchen, Heart and soul in the kitchen and many many more.


Course #2 – Chilled sweet corn bisque - purple basil - chives - roasted bell pepper

Inspired by Daniel Boulud, Chef and Owner of restaurants all over the world including Daniel in NYC, Cafe Boulud in Palm Beach, Bar Boulud in London and DB Bistro and Oyster Bar in Singapore.


Course #3 – Salmon carpaccio - apples - beets - finger limes - fennel puree

 Inspired by Eric Ripert, Three Michelin starred chef and restauranteur, Chef and co owner of Le Bernadin in NYC, The Releigh in Miami and The Westend Bistro in Washington.


Intermezzo – Melon - lemon - honey - calvados

Used throughout Europe as a way to cleanse the palate between courses


Course #4 – Pork two ways - smoked pork belly - braised pork cheeks “cigar” - roasted stone fruit - sauce espagnole

Inspired by Auguste Escoffier, the Father of Modern Cuisine and responsible for creating the modern kitchen brigade, sanitation standards in kitchens, over 5000 recipes and the book, Le Guide Culinaire, which is essentially the bible for modern cooking. Escoffier was a pioneer and lived by his admonition, “above all, keep it simple” 


Course #5 – Veal short rib - salt roasted root vegetables - watercress - spring pea and verjus puree

Dedicated to and inspired by Benoit Violier, three Michelin-starred chef and owner of l’Hotel de Ville in Switzerland. The restaurant and the Chef earned the title of the World's Best in late 2015. Tragically, Chef Benoit took his own life in February, just three months after winning the titles. “I go to sleep with cooking, I wake up with cooking” he said once in an interview. A quote many chefs know all too well. But it's because we truly love what we do. 


Course #6 – Bone marrow and dulce de leche ice cream - crystalized cherries - smoked salted caramel

Inspired by French desserts all over the world. While doing research for this menu, we saw many beautiful pastries that looked as amazing as we're sure they'd taste. We couldn't pick one patissier or one dessert to try to pay homage to, so instead we drew inspiration from every dessert we saw. 


To complement each course, delectable Champagne varieties will be artfully selected and presented by our friend Shannon McDonnell from Vintage Wines. Cost is $100 per guest, festivities begin at 7pm.

Call 440-331-0800 to make your reservations today!