Christmas Eve

Amuse Buche

please select one item per course

First Course

Les Deux Demoiselles
Poached Prawn with Coral Cocktail Sauce
Buckwheat Blini, Dill-Crème Fraîche and Smoked Salmon
Veal Prosciutto Raviolis in a Truffle Port Wine Sauce
Escargots Bourguignonne
snails cooked in a parsley, shallot, and garlic butter sauce
Rock Shrimp Vol-au-Vent
rock shrimp prepared in a lobster sauce and served over a puff pastry shell

Second Course

La Salade de Noël
Belgium endive, arugula and frisée, julienne apples, grapes and duck prosciutto,
tossed in truffle oil vinaigrette, topped with an herbed goat cheese crouton
Escarole and Meatball Soup

Third Course

Duck Duo
Maple Leaf Farms Duck Breast with Cognac Peppercorn Sauce
Confit de Canard Grumel
muscovy duck legs simmered with fresh herbs and garlic, plated over a potato galette, finished with a roasted garlic au jus and served with steamed asparagus
Roasted Lamb Chop over Flageolet Ragoût
New Zealand lamb chop crusted with herbs and pan-roasted, plated over a flageolet ragout and finished with a lamb-sage au jus, served with haricot verts
Slow Roasted Beef Tenderloin with Béarnaise Sauce
slow roasted beef tenderloin topped with béarnaise sauce,
served with a twice-baked potato and a medley of seasonal vegetables
Salmon en Croûte with Dill-Champagne Beurre Blanc
Atlantic salmon filet topped with a mixture of fresh spinach, oyster mushroom and leeks baked in puff pastry and topped a dill-champagne beurre blanc,
served with a medley of seasonal vegetables

Fourth Course

Chocolate Marquis with Berry Coulis
Spumone with Mexican Wedding Cake Cookies
$55

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