Liberty Kitchen and Oysterette hosts a champagne wine dinner featuring Perrier-Jouët. Executive Chef Travis Lenig's five-course menu will be paired with five varieties of bubbly.

Hors d'oeuvres
Mini jumbo lump crab BLT.
Grilled asparagus and lemon quiche, fresh goat cheese.
Scallop ceviche, yucca chip, Asian pear and celery leaf.
Pairing: GH Mumm Cordon Rouge NV.

First course
Lemon sole crudo, grilled pineapple, smoked marcona almonds, plantains.
Pairing: Perrier-Jouët Grand Brut NV.

Second course
Duck confit and seared breast, cherry reduction, sweet potato puree, pickled honeydew melon.
Pairing: GH Mumm Rose NV.

Third course
Striped bass, honey clove glaze, gigante beans, collards and ham hock.
Pairing: Perrier-Jouët Belle Epoque 2006.

Fourth course
Chocolate genoise pudding, ginger snap, candied pear, white chocolate gelato.
Pairing: Perrier-Jouët Nuit Blanche NV.