Chef John Tesar hosts a champagne dinner beginning at 6 pm with a variety of Ruinart options paired with seafood from around the world. Courses include seared foie gras with spring vegetables daishi and black truffle paired with Ruinart Rosé and Passmore Ranch sturgeon with sauce gribiche and Pacific Sturgeon caviar with Dom Ruinart Blanc de Blancs 2002. Tickets are $125 per person and reservations are made at 214-368-8220.
8220 Westchester Dr.
Dallas, TX 75225
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