$500 (Dinner & Tasting)
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Executive Chef at Jardiniere: Traci Des Jardins
Champagne Veuve Clicquot Winemaker : Jacques Peters

DINNER MENU
At the Reception:
Selection of Jardinière's Hors D'Oeuvres
NV Veuve Clicquot "Yellow Label"
Champagne Dinner:
First Course:
Seared Sea Scallops with Celery, Fennel and Apples, Hazelnut - Brown Butter Vinaigrette
1996 Veuve Clicquot La Grande Dame
Second Course:
Housemade Potato Gnocchi with Foraged Mushrooms and Crème Fraîche
Veuve Clicquot 1999.
Main Course:
Bacon Wrapped Quail with Walnut-Bread Sauce, Figs and Haricots Verts
(or)
Carnaroli Risotto with Butternut Squash, Asian Pears, Toasted Walnuts and Fontina
Veuve Clicquot 1999 Rose
Dessert Course :
Vanilla Crème Caramel