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 12^th 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