Join us for a sparkling journey through Italy, Spain, and France. Start with oysters and caviar, then enjoy a sit-down five-course dinner.

Tuesday, October 27, 2026
6:00 - 9:00 PM
Price: $165 p/p inclusive of wine, food, tax, and gratuity
30 Seats Available

THE MENU

Standing Reception: 6:00 - 6:30 PM
Mingle with your fellow diners before dinner starts
Oyster & Caviar: 38 North oyster, Sturia d'Aquitaine sturgeon caviar
Paired with: Bianco Veneto Frizzante, Mary Taylor - Veneto, Italy

Seated Dinner: 6:30 - 9:00 PM

Course 1
Cured Salmon, crispy potato-crusted, trout roe, ajo blanco & chive
Paired with: Prosecco Superiore Valdobbiadene, Sommariva - Veneto, Italy

Course 2
Tempura Quail, Brussels sprout & parmesan "Caesar," citrus anchovy vinaigrette
Paired with: Cava Brut Nature Xarel·lo, Sumarroca - Penedès, Spain

Course 3
Grilled Swordfish, panang curry potato
Paired with: Crémant de Loire Rosé, Langlois-Château - Loire Valley, France

Course 4
Grilled Oyster from Double ‘T’ Oyster Ranch, gremolata sauce
Paired with: Champagne Brut Majeur NV, Champagne Ayala - Champagne, France

Course 5
Fried Chicken Wing Lollipop, saffron aioli, cucumber chili relish
Paired with: Champagne Premier Cru Brut Cuvée, Champagne J. Lassalle - Champagne, France

—

Your Guides For The Evening:

Nat Scott
Wine Manager, Edgewater Liquors

Nat Scott has spent his career in hospitality, much of it leading beverage programs across very different dining styles. He ran the wine program at the Treaty of Paris, a formal French restaurant, for 13 years. He went on to lead programs at The Westin for three years and at the Asian fusion restaurant Yin Yankee for three more. Nat earned his Level III Sommelier certification through the International Sommelier Guild in 2006. For the past five years, he has been Wine Manager at Edgewater Liquors. This April, he will sit for the Champagne Master exam.

Rolf Ysla
Founder, Vinos Libres

Rolf Ysla is the importer behind Vinos Libres, which brings small, family-owned wineries from every corner of Spain to the U.S. Most of his producers farm organically, whether or not they hold the certification. Vinos Libres has always been driven by one simple idea: good, honest wine. Before he became an importer, Rolf ran beverage programs for hotels and restaurants up and down the East Coast.