Champagne Dinner at The National Thursday, December 5th 6:30 pm $100 per person Inspired by the chef’s recent travels to Iceland 1. potatoes cooked in whey, soft egg, smoked trout roe, dill, leek ash Marc Hebrart Special Club Brut 2008 2. poached arctic char, watercress sauce, mussels, pickled beet, black lava salt Pierre Gimonnet Brut Blanc de Blanc NV 3. lobster soup, rutabaga, sorrel, rye croutons Dosnon & Lepage Recolte Blanche Brut NV 4. slow cooked lamb loin, mushrooms with pearl onions and lovage, pine Rene Geoffrey Cumieres Rouge Millesime 2006 (a very rare still champagne) 5. trifle with skyr, lingonberry, ginger snap, birch syrup, brown buttered hazelnuts Patrick Bottax Bugey Cerdon Rose La Cueille NV Savoie Call 706.549.3450 for reservations or email at thenationalrestaurant@gmail.con

Champagne Dinner at The National
Thursday, December 5th
6:30 pm
$100 per person

Inspired by the chef’s recent travels to Iceland

1.
potatoes cooked in whey, soft egg, smoked trout roe, dill, leek ash
Marc Hebrart Special Club Brut 2008

2.
poached arctic char, watercress sauce, mussels, pickled beet, black lava salt
Pierre Gimonnet Brut Blanc de Blanc NV

3.
lobster soup, rutabaga, sorrel, rye croutons
Dosnon & Lepage Recolte Blanche Brut NV

4.
slow cooked lamb loin, mushrooms with pearl onions and lovage, pine
Rene Geoffrey Cumieres Rouge Millesime 2006
(a very rare still champagne)

5.
trifle with skyr, lingonberry, ginger snap, birch syrup, brown buttered hazelnuts
Patrick Bottax Bugey Cerdon Rose La Cueille NV Savoie

Call 706.549.3450 for reservations or email at thenationalrestaurant@gmail.con