Chef Kevin Long’s enthusiasm for champagne bubbles over on Friday, June 22nd at Tosca’s Laurent Perrier Wine Dinner. Long warms up with hors d’oeuvres of Island Creek oysters with frozen celery juice and smoked salt; bites of vitello tonnato; and warm corn blinis with American caviar. Over the next five courses Long matches selections from the Laurent Perrier portfolio with courses of lobster and noodles; lightly scrambled eggs, asparagus, caviar and toast; duck ragù with rigatoni, prunes, tomato estratto and champagne starter rolls and butter; and seared prime sirloin with shallot-champagne butter and crisp potatoes. Dessert yields an appropriately french burnt edge crepes stuffed with berries and cream. Dinner, which costs $150 per person including tax and gratuity, takes place in The Salon, so space is limited. Call Tosca at 781.740.0080 to reserve your table.