amazing food + Drink pairings.


MONDAY, December 9
champagne dinner


Each month, we're pairing wines or spirits with a special four-course menu created for the evening. Enjoy conversation from Executive Chef Russell LaCasce and bubbly pairings at our festive, annual Champagne dinner.


MENU

Tartine Station
foie gras toast with sweet pickled shallots
shrimp toast with avocado
charred butternut squash + burrata

From the Ice Wall
old bay spiced jumbo shrimp cocktail with sesame jalapeño aioli + horseradish

Smoked Oyster + Octopus Ceviche Mosaic
shallot, chilies, caperberries, chives, smoked paprika + lime
Perrier-Jouët Grand Brut

Scallops
king trumpet mushroom, american caviar, salsify purée, vanilla shellfish butter + saffron
Perrier-Jouët Blanc de Blancs Brut

Warm Triple Cream Brie
san daniele prosciutto, sweet pickled kumquat, marcona almond, local mesquite honey + grilled sourdough
Perrier-Jouët Blason Rosé

White Chocolate Panna Cotta
persimmon + gingersnap
Perrier-Jouët Belle Epoque


6:30pm

$109 per person, plus tax and gratuity
reservations required | 480.376.2600


upcoming dinners

to be announced

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