New Year’s Eve 2010

First Course

Gloria Ferrer Champagne Cocktail

Second Course

choice of:

Les Trois Demoiselles
Rose de Saumon
Pickled Blue Prawn
Poached Scallops and Hackelback Sturgeon Caviar
served with buckwheat blinis

Third Course

choice of:

California Spiny Lobster Tail
grilled lobster tail plated over a chickpea polenta and finished with a tarragon glaze

Fourth Course

choice of:

Roasted Chestnut Soup
La Salade de L’année
salad of baby mesclun, smoked duck prosciutto and julienne apples, tossed in a truffle oil vinaigrette, served with a slice of foie gras terrine and toasted brioche

Fifth Course

please select one item

Porcini Dusted Scottish Salmon
porcini dusted Scottish salmon sautéed and plated over a bed of caramelized shallots,
finished with pinot noir beurre rouge and served with wild rice medley and steamed broccolini
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 herb roasted fingerlings and seasonal vegetables
Paupiette de Veau with Pommes Château
thinly sliced veal rolled with a savory mixture of prosciutto, truffles and wild mushrooms,
braised and finished with a Madeira-truffle sauce,
served with pommes château and seasonal vegetables

Sixth Course

Dessert de L’année

First Seating


Second Seating


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