New Year’s Eve 2009

First Course

Gloria Ferrer Champagne Cocktail

Second Course

choice of:

Les Trois Demoiselles
Gravlax Terrine
Blue Prawn Cocktail
Hackelback Sturgeon Caviar and Crème Fraîche on Yukon Potato Blini

Third Course

choice of:

California Spiny Lobster Tail
butter poached lobster tail served over spinach polenta and finished with a sherry lobster sauce

Fourth Course

choice of:

La Salade de L’année
Belgium endive, mixed baby greens, julienne apples and shaved fennel tossed in an orange blossom vinaigrette,
topped with smoked duck prosciutto, a fresh dried apple chip and Saint Agur blue cheese crouton
Butternut Squash Soupe

Fifth Course

please select one item

Pheasant Breast with a Foie Gras and Fig Stuffing
breast of pheasant filled with a savory foie gras and fig stuffing, pan roasted and
finished with a port wine sauce, served with potato gratin and a medley of seasonal vegetables
Bœuf à la Périgourdine
roasted beef tenderloin finished with périgueux sauce,
served with roast fingerlings and seasonal vegetables
Lamb en Croûte
New Zealand lamb loin coated with herbs and garlic and wrapped in pastry,
baked to perfection and finished with a sage au jus, served with haricot verts
Veal Medallion with Wild Mushrooms over Potato Galette
plated over a potato galette, topped a medley of wild mushrooms and
finished with a Madeira-truffle sauce, served with steamed asparagus

Sixth Course

Dessert de L’année

First Seating


Second Seating


per guest
Seating is limited.
Please call the restaurant for reservations.