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cuisine

Cuisine throughout the Bubbles under Glass events will feature pairing creations from The 9’s Executive Chef, Nelly Buleje and Heinen’s Culinary Team. The food pairings have been thoughtfully planned, as we believe that the synergies of food and wine pairings heighten the sensory experience of great wines.

Executive Chef Nelly Buleje, the leader of The 9’s Culinary Team, is working in concert with Heinen’s team to deliver exquisite dishes for Bubbles Under Glass. Nelly draws inspiration from his passion of traveling, and has cultivated a robust background in all culinary cultures. All of his extraordinary dishes tell a unique story.

chef nelly buleje

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PERRIER-JOUËT DINNER

Fall Mushrooms

Hedgehog Mushrooms, Black Chanterelles, Maitake, Anson Mills Yellow Polenta, Amish Gouda, Red Brussels, Shallots, Truffles and Brown Butter

 

Duck

Beet Blush, Roasted Root Vegetables, Fregola Risotto, Pomegranate Viola and Cherry Glace

 

Lobster

Butter Poached, Pancetta, Pecorino Romano, Peas, Guitar String Pasta and Lobster Cream

CHEESE
Affidelice , Truffle 3 Latti , Chaource , Alta Langa Blue,
Jasper Hill Harbison , Champignon Mushroom Brie ,

Sweet Grass Dairy Green Hill Camembert, Les Chateaux Brie 

CHARCUTERIE
Bresaola Air Dried Beef , Zoe’s Sweet Coppa, 
Principe San Danielle Prosciutto , Principe Truffle Salami 

PATE
Three Little Pigs Mousse with Truffle 
Schaller and Weber Krackauer (Pork, Ham and Garlic Pate) 
Schaller and Weber Oldenburger (Liver and Onion Pate) 
Schaller and Weber Country Pate 

BUBBLES LOUNGE EXPERIENCE

Assorted Caviars, Smoked Sardines, Trout Filets in Escabeche, White Tuna in EVOO, Mussels in Escabeche, Toasted Bread, Bruschettas, and Bilinis.

MAIN EVENT

Carving

Roasted Iberico Suckling Pigs, Romesco, Orange-Shallot Glaze and Whole Grain Mustard Onion Jam and Assorted Crunchy Bread

 

Sautee Station

Butternut Squash Ravioli with Braised Lamb and Pecorino Romano

 

Cheese and Meat Board

Serrano Ham, Spanish Chorizo, Pate, Salumi, Duck Prosciutto,  Pickled Vegetables, Breads, Olives, Italian Artichokes, Jams, Mustards and Honey Comb

Chilled Seafood Bar

Oysters on the Half Shell, Smoked Salmon Pinwheels, Poached Shrimp

 

Smoked Salmon, Chive Cream Cheese, Kumato Tomato, Egg, Caper and Sweet Basil Greens Crepe

 

White Bean and Artichoke Hummus with Pickled Vegetables Crustini

 

Manchego and Chorizo Stuffed Mushrooms

 

White Anchovies, Tomato Jam, Celery leaves and Citrus

MENUS

Jack Frost Donut Wall

Strawberry, Glazed, Chocolate, Lemon, Orange Creamsicles and Cake Sprinkles

BUBBLES BRUNCH

ITALIAN STYLE WITH CA’ DEL BOSCO!

Corn Flour Dusted Fried Oyster

Bruleed Persimmon, Rainbow Chard, Baby Spinach, Spiced Apple Butter, Peperoncini Rossi Candied Walnuts, Brioche and Blood Orange Vinaigrette

 

Iberico Secreto

Reggiano Polenta, Chanterelles, English Peas, Fava Blossoms, and Spiced Arrabiatta  

 

Breakfast Risotto

Taleggio Cheese, Pork Belly Lardons, Grapefruit Gremolata and Fried Garlic Root