KRUG Dinner with Aaron Brooks at Edge Steak & Bar 1.14.17

A Krug Champagne Journey at EDGE

Special guest Maggie Henriquez, President of the House of Krug Champagne.

Pairings crafted by Chef Aaron Brooks of EDGE Steak & Bar.

Saturday, January 14th, 2017 at 7PM
EDGE Steak & Bar at Four Seasons Hotel Miami
$225 per person
Inclusive of tax and gratuity

Limited seating available. Tickets must be purchased in advance here.


RECEPTION

Smoked Fish Brandade, Toasted Bread
Pork and Pistachio Terrine
Calamari and Corn Fritters, Lemon Aioli
Battered Pickled Cauliflower, American Caviar

Krug Grande Cuvée

DINNER

SCALLOP AND SEA URCHIN QUENELLE
Fennel Cream, Grilled Dill Pickled Cucumber

Krug Clos du Mesnil 2003

VEAL BREAST PITHIVIER
Lettuce braised with Sherry, Bacon and Hazelnuts

Krug Vintage 2003

FIRE ROASTED DUCK
Carrots roasted in Passion Fruit Honey
Dark Rye Bread Sauce

Krug Vintage 2002

LAMB NAVARIN
Barberries, Celery Root, Truffles

Krug Rosé

ALMOND CHAMPAGNE CAKE
Honey Brioche Ice Cream, Tropical Fruits

Krug Grande Cuvee

For further details or questions, email EDGEManagers.MIA@fourseasons.com or Stephen.Clark@fourseasons.com or call (305) 381-3190.