The Beverly Hills Hotel

Chicken and champagne

The ultimate indulgence. On Mondays in the Polo Lounge, we're pairing meltingly tender, deliciously crispy fried chicken with a glass of chilled bubbly from the heart of the Côte des Blancs.

Designed to be shared, your meal is served with lobster mac & cheese, champagne slaw, and a trio of house-made dipping sauces including green goddess ranch, gochujang BBQ, and honey dijon aïoli. 

It's a combination dreamt up by chef Ashley James and our sommelier Sarah Plath. We're sure you'll agree it's a stroke of pure genius.