The Brown Hotel plans a four-course French dinner featuring Nicolas Feuillate Champagne at 7 p.m. Thursday, Dec. 16, in The English Grill, with Sarah Fiocco, Feuillate's sales and marketing manager, on hand to discuss the wines.
The dinner begins with a pairing of Brut Blue Label with Champagne Oyster Soup, Potato Brunoise, and Virginia Double Smoked Lardons.
The second course pairs the Blanc de Blancs with Canadian Arctic Turbot Court Bouillon and Cucumber Julienne with Saffron Vanilla Sauce.
The third course pairs the Brut Rosé with Veal Tenderloin and Thyme Gnocchi with Sautéed Porcini Glace de Viande.
Dessert will feature Palm D’Or 1995 with Champagne Pâte de Fruit, Orange and White Chocolate Mousse, Jacombe Biscuit, and Passion Fruit Anglaise.
The Champagne Dinner is $79 per person plus tax and 20% gratuity. Seating is limited. Guests may call Neal Ward for reservations, 736-2998.
Retail partner for this event is Westport Whiskey & Wine. Guests will have the opportunity to order bottles and/or cases of the featured Champagnes at 15% discount. Orders will be available for pickup beginning Wednesday, Dec. 22, at the wine shop in Westport Village.
The Brown Hotel
Fourth and Broadway
583-1234
http://www.brownhotel.com