Champagne Collet Wine Dinner

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Guests will savor hors d'oeuvres and a three-course dinner by chef Randy Evans with pairings in the company of special guest Jeff Bevan, CEO of Champagne Collet USA, who will show foodies how to enjoy champagne with every course.

Passed tasting from Cove served with Brut
PNWS, quick cured salmon, citrus zest, hoja santa crisp
Oyster half-shell with tomato water sorbet and tomato dust
Steak tartar

First Course: Rose
Duck Confit, roasted beet, arugula millefeuille Second Course: Esprit Couture Brut & Millesime
Duo tasting from Cove and Haven
Pickled Beech Mushroom Steal-cut Oat Risotto with shaved foie gras snow
Sika Venison Osso Bucco, celery root puree, Meyer lemon gremolata

Third Course: Demi-Sec
Satsuma Creme, cocoa nib caramel, satsuma candy



2502 Algerian Way
Houston, TX 77098


$90 plus tax and gratuity.
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