Join us for an intimate Champagne and caviar tasting on Wednesday, March 8 at 6 p.m. For $95, guests will sample 3 caviar varieties in their purest form—au naturel—and then and as composed bites. Each type of caviar will be paired with a 3oz pour of Ferrari sparkling wine.
Chef de Cuisine Nick Chaskin, Beverage Director Ted Rink, and Eamon Byrne of Taub Family Selections will be on hand to talk finer points of the purveyor and product.
Guests will receive 15% off food and beverage should you care to dine with us after the tasting that evening.
Please note that seating for this event is communal.
Course 1
- Golden Kaluga, Nichols Popcorn, Caviar Butter
- Ferrari, Brut, Trentino, Italy, NV
Course 2
- White Sturgeon Reserve, Baked Robiola Due Latte, Brioche
- Ferrari, Brut Rosé, Trentino, Italy, NV
Course 3
- Siberian Osetra, Seared Scallop, Blood Orange
- Ferrari, Perle Brut, Trentino, Italy, 2016
A bit about Ferrari: https://www.ferraritrento.com/en/
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