Description
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Join us for an intimate and indulgent wine dinner at Inn at Hastings Park, a Relais & Chteaux property featuring Champagne Billecart-Salmon and Sturia Caviar. Experience and savor these award-winning champagnes, impeccably paired with a 5-course dinner by Chef Alissa Tsukakoshi.
Champagne Billecart-Salmon and Relais & Chteaux have recently announced a new global partnership reflecting their shared commitment to excellence, tradition, and authentic experiences. Together, they aim to celebrate the connection between fine hospitality and the art of champagne.
A boutique Champagne House, whose effervescent cuvees are favored among sommeliers and wine critics around the world, Billecart-Salmon is truly a champagne brand for those in the know. Tucked away on the streets of Mareuil-sur-Ay, away from the grandeur of Champagne’s other luxurious Houses, Billecart-Salmon is defined by its signature style, which consistently favors finesse and delicacy over boldness and power. The story of this historic, family-owned and operated house begins in 1818, with the marriage of Nicolas Franois Billecart and Elizabeth Salmon, both of whom came from a winemaking background. Today, the House is run by Mathieu Roland-Billecart, who represents the 7th generation of the family, with the support of Jean, Francois, and Antoine Roland-Billecart.
Sturia Oscietra Caviar, a luxurious and exquisite delicacy, is renowned for its rich, nutty flavor and firm, golden grains. Sourced from the prized Oscietra sturgeon, this caviar is a symbol of gastronomic sophistication. Each pearl-like bead bursts with a smooth, buttery taste, offering a sublime experience. It’s a favorite among connoisseurs for its elegance and depth of flavor, reflecting a blend of tradition and quality.
FEATURED MENU:
Sturia Caviar Radish Ring
Paired with Billecart-Salmon Le Reserve NV
First course:
Scallop Crudo with Lime and Sturia Caviar
Paired with Billecart-Salmon Le Reserve NV
Second course:
Parisian Gnocchi with Saffron Cream and Parmesan
Paired with Billecart- Salmon Blanc de Blancs NV
Third course:
Pan Seared Faroe Island Salmon with Kohlrabi, Peas, and Citrus Beurre Mont
Paired with Billecart-Salmon Le Rose NV
Fourth Course:
Blueberry Mille-Feuille with Crme Ptissire
Paired with Billecart-Salmon Extra Brut 2016
Please note, Gordon’s is a retail partner for this dinner and a member of Gordon’s team will be present to take orders.
THIS IS A SAMPLE MENU: The menu is subject to change based on product availability and quality. All guests attending must be 21 years of age or older.
What’s Included:
$300 Registration Fee (inclusive of 20% service fee and 7% tax)
Tickets are available through the Inn at Hastings Park by clicking the button above.
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