Peppercorn's Grill Kicks Off Holidays in Style

By Peppercorn’s Grill

The holidays are right around the corner and recently, Peppercorn’s Grill kicked off the season with a fabulous Clicquot dinner.

This was the 26th annual event, and it was a huge success!

The evening featured five delicious courses (plus a reception course) paired with different varieties of Clicquot champagne.

The first course was truffled Maine lobster, pounded out thinly carpaccio style, with crispy piopini mushrooms and sunchokes. It accompanied by ruby red shrimp with pink peppercorn champagne vinaigrette. It was paired with Champagne Veuve Clicquot Rose Brut NV.

For the second course, guests were treated to housemade raviolo filled with buffalo ricotta, fresh herbs, and fresh egg yolk. It was tossed in a truffled butter sauce with parmigiano reggiano and shavings of fresh white truffle from Alba. This dish was paired with Champagne Veuve Clicquot Brut NV.

The third course consisted of pan-seared Diver Sea Scallop over slow cooked champagne risotto with lemon, ginger, and crab with golden saffron crab sauce, petite carrots, and shavings of black truffle from Umbria. It was paired with Champagne Veuve Clicquot Vintage Reserve 2004.

For the fourth course, herb roasted loin of veal with a champagne scented natural pan reduction with fresh pomegranates was served. It was accompanied by fork tender veal short ribs in a natural sauce, finished with a champagne glaze and mostarda of Cremona. It was served with fingerling potato and baby “romanesco” rapini. This dish was paired with Champagne Veuve Clicquot Rose Reserve 2004.

To finish off the meal, guests got to enjoy Christmas castagnaccio, holiday honey panna cotta, Mother’s Christmas biscotti, and Christmas fruit compote. It was paired with Champagne Veuve Clicquot Demi-sec.

Want to see what everything looked like? Click here to watch a video from the event.

Sorry if we’ve now made you hungry!