Royal Boucherie Unveils Four-Course Champagne and Caviar Dinner

Royal Boucherie, Old City’s atmospheric and lively neighborhood restaurant and bar, is hosting its first ever Corks & Caviar, an indulgent and effervescent four-course dinner pairing various Champagnes and sparkling wines with innovative caviar tastings and thoughtfully curated dishes, slated for Tuesday, March 21 at 7PM.

Attendees partaking in Corks & Caviar can expect guided tastings of caviar, allowing guests to savor the complex saline notes of each variety on its own, followed by pairings of said caviar and complementing Champagne or sparkling wine. The inaugural posh dinner will be held in Royal Boucherie’s intimate second-floor private dining room, located adjacent to the lush garden rooftop patio. Following the tasting portion of the experience, each course will be served accompanied by wine pairings, with the menu curated by Executive Chef Christopher Conrow.

First Course

Kumamoto Oysters

Paddlefish Caviar, Champagne Gelée, Macerated Cucumber

Muscat Blanc, Auntsfield, Marlborough

Second Course

Caviar Cake

Premium Sturgeon, Crêpe, Egg Mimosa, Shallot, Crème Fraîche

Crémant du Jura, Domaine Pierre Richard, Jura

Third Course

Foie Gras Torchon

Kaluga Caviar, Truffle, Lemon Wine Compote

Crémant de Bourgogne, Albert Bichot, Burgundy

Fourth Course

Loup de Mer

Italian Osetra Caviar, Pomme Purée, Roasted Spring Vegetables

Champagne Laurent-Perrier, Tours-Sur-Marnes

“We’re particularly excited about Corks & Caviar as this is our first experience building out a tailored experience for guests centered around such indulgent French signatures,” said Valerie Brown, General Manager at Royal Boucherie. “In the future we hope to continue to host fun, exclusive culinary-focused events for our patrons and new guests to enjoy something new and exciting for one-night-only.”