HALIFAX RESTAURANT, HOBOKEN, TEAMS WITH RUINART CHAMPAGNE
FOR PAIRINGS DINNER, DECEMBER 12
WHO: Halifax, Hoboken NJ
WHAT: Northeast France’s Champagne region unites with Northeast North America at Halifax’s Ruinart Dinner. Guests can experience four different offerings from the oldest Champagne house paired with Chef Seadon Shouse’s creative farm and coastal inspired fare, much of which is inspired by his Nova Scotia upbringing. Ruinart Brand Ambassador Lacey Burke will also be on hand to discuss the pairings. The evening begins with a reception of passed hors d’oeuvres and Ruinart Blanc de Blancs, the emblem of this small producer made from Chardonnay grapes, followed by a prix fixe dinner showcasing dishes like Montauk Fluke Tartar and Long Island Duck complemented by additional signature Ruinart pours.
Reservations can be made by e-mailing felix@gwine.com
WHEN: Monday, December 12th 7 pm
WHERE: Halifax at the W Hotel – 225 River Street, Hoboken, NJ 07030
PRICE: $75 per person
MENU:
Reception, Passed Hors d’oeuvres
Chickpea Fritters with Mustard Aioli and Micro Kale
Smoked Maine Mussels with Cream Cheese
Brioche Crostini
Mushroom Soup Shooters
Ruinart Blanc de Blancs
First Course
Montauk Fluke Tartar, crème fraiche, cucumber, radishes, seaweed breadsticks
Dom Ruinart Blanc de Blancs 2004
Second Course
Long Island Duck, hen of the woods, pickled garlic, turnips, confit, roasted pear
Ruinart Rosé NV
Assortment of Local Cheeses
lille bébé coulommier VT
meadow creek grayson VA
shepherds basket NJ
Dom Ruinart Rosé 2002
About HALIFAX
Opened in 2016, Halifax restaurant features North-Eastern farm and coastal cuisine, with an emphasis on local and sustainable ingredients. Most the product served, if not made in house, comes from famers, fisherman, and artisans from Delaware north to the restaurant’s namesake, Halifax – the capitol of Nova Scotia. Executive Chef Seadon Shouse puts his personal touch on offerings by creating house-smoked meats and seafood, authentic vermouth, as well as sea salt, made from water straight out of Montauk.
Cheers,
Veronique
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