There’s always a reason to celebrate with Champagne — but starting this Monday, October 27, we’re making it the star of the evening. Join us for Monday Nights: A Celebration of Champagne & Caviar, featuring an expanded selection of Champagne by the glass and special caviar dishes designed to share and savor alongside each pour.

*The Champagne & Caviar menu will be offered in addition to all our nightly menus, including our à la carte and tasting menus.

Whether you’re toasting to something special or simply to the start of a new week, we will make Monday an evening to enjoy bubbles, great flavors, and effortless Aria hospitality.

Reserve your table

MONDAY, OCTOBER 27TH

CHAMPAGNE SELECTION BY THE GLASS

Champagne En Magnum  
billecart-salmon
brut reserve mv
35

Reserve Champagne - ONE & DONE 
(only one bottle by the glass)
etienne calsac 
clos de maladries, grand cru avize ‘21
50

Champagne
henri giraud
esprit, brut nature, grand vallée mv
33

Rosé Champagne
laherte fréres 
rosé de meunier, extra brut, vallée de la marne mv    
37

vadin-plateau
symbiose, extra brut, vallèe de la marne mv           
34

FEATURE CHAMPAGNE BY THE BOTTLE 

etienne calsac
l’échappée belle, extra brut, cote des blancs mv         
99

etienne calsac 
clos de maladries, grand cru avize ‘21             
250

a. bergère
les clos, terroir de fèrebrianges, extra brut mv        
168

vve fourny & fils 
1er cru vertus, blanc de blancs, extra brut, mv        
125

*additional champagne selections available in the wine book

 
CAVIAR 

pomme pailasson
crème fraîche, lemon, chive, caviar
25

smoked salmon rillettes 
ciabatta, crispy potato, dill
add-on - 8 gr caviar 
+36

house fries 
black truffle, parmesan, rosemary
12
add-on - caviar-buttermilk dressing
+8

caviar service
white lilly biscuits, black pepper crème fraîche
cured egg yolk
50

SHAREABLE SNACKS

castelvetrano olives
house chips, toasted almonds with sea salt
8

cheese: kentucky rose (austin, ky)
jonagold apple butter, pecans, toasted ciabatta 
13

country style pâté
pistachios, cornichons, dijon mustard, toasted ciabatta 
12

crisped berkshire pork belly
jimmy nardello pepper jelly, apple, peanut 
13

yellowtail hamachi sashimi*
avocado crema, radish, cilantro, ponzu, jalapeño
 30 
 

sommeliers: andres loaiza, remy loet