Annual Holiday Champagne Dinner

Toast the holiday season with celebrated Champagne and dazzling dishes at Bacchus – A Bartolotta Restaurant!

From Ruinart, the very first Champagne Maison, to Dom Pérignon, the most celebrated, join us as we take a voyage across the sparkling sky, tasting some of the world’s finest libations paired with an exquisite menu, created by Executive Chef Nick Wirth, that is full of decadent delights, each specifically suited to the Champagne selections.

In order to ensure the health and safety of our team members and guests, we have taken the time to meticulously reexamine our service, safety, and hygiene standards, down to the most precise detail, in order to deliver an experience that you have come to expect from The Bartolotta Restaurants. We have made several adjustments to ensure we comply with social distancing guidelines and enhancing safety and health procedures. View our COVID Plan.

BUTTER-POACHED SCALLOP

Citrus Salad, Fermented Honey, Toasted Pistachio Butter
2012 MOET & CHANDON EXTRA BRUT “GRAND VINTAGE” BLANC, EPERNAY
 

MISO-GLAZED BLACK COD

Charred Scallion, Smoked Egg Yolk, Puffed Black Rice Chip
2010 DOM PERIGNON, EPERNAY
 

ROHAN DUCK DUO

Grilled Escarole, Boniato, Pomegranate Pistou
RUINART ROSE BRUT, REIMS
 

TOURNEDOS ROSSINI

Petit Tenderloin Medallion, Foie Gras, Black Truffle Madeira Sauce
KRUG GRAND CUVEE 168TH EDITION, REIMS
 

RUSH CREEK RESERVE CREPE

Stewed Fruits, Candied Hazelnuts
VEUVE CLICQUOT DEMI-SEC, REIMS

Chocolate Petite Fours