Private Dinner with Met-Hennessy: Acqua e Sale at Lulu's River Oaks

Join Lulu's River Oaks Executive Chef José Monterrosa for a special dining experience inspired by water and salt on Tuesday, August 2. The five-course menu with champagne pairings selected by Moët-Hennessy has been designed to transport guests to the Italian coast through cuisine.

Begin your evening with “Oyster in Situ,” a single oyster garnished with fresh seaweed, and laid in a bed of pink slated ice while drizzled with a beef-infused mignonette sauce. Next, enjoy caviar elevated in three different ways with “Three Truths and a Lie.” Savor caviar carefully stacked on sorrel, then with red pepper and lemon infused crème fraiche topped blinis and finally painted with a lobster espuma and served with a lobster “gnocchi” handcrafted from fresh lobster and a scallop mouse. Continue your journey through Italy with “Parthenope’s Purses,” delectable lobster dumplings stuffed with butter-poached lobster tail and claw meat, then covered in a pink lobster roe sauce and drizzled with a 25-year-old aged balsamic. For your fourth course dine on the creamy flavor of “Risotto di Capri.” A fine acquerello rice risotto is prepared with crème fraiche and a mix of exotic mushrooms and tender chunks of lobster. The dish is bathed in a creamy cognac-spiked sauce and cooked to perfection in the shell and topped with parmesan cheese. To end your journey, you will experience the rich chocolate within “Siren’s Path.” This siphoned chocolate sponge cake is served on an abstract bed of crème anglaise and served with a coffee gelato, topped with milk chocolate shavings and sea salt.