Christmas Eve 2011

First Course

Amuse-Bouche

Second Course

Les Deux Demoiselles
Poached Prawn with Coral Cocktail Sauce Buckwheat Blini
Dill-Crème Fraîche and Smoked Salmon
Escargots Bourguignonne
snails cooked in a parsley, shallot, and garlic butter sauce
Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce
fill a small ramekin, sealed with savory pastry and baked to perfection
Roasted and Butternut Squash and Ricotta Cheese Raviolis
with Sage Beurre Blanc
house-made raviolis filled with a savory mixture of roasted butternut squash,
shallots, herbs and ricotta cheese, served in a sage beurre blanc
and topped with fried sage leaves and shaved Parmigiano-Reggiano

Third Course

La Salade de Noël
Lola Rosa greens, wild baby arugula and frisée tossed in truffle oil vinaigrette
with julienne apples, red grapes and toasted walnuts,
topped with sliced duck prosciutto and a herbed-goat cheese crouton
Italian Wedding Soup

Fourth Course

Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, braised fennel and leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables
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
Duck Duo
Maple Leaf Farms Duck Breast with Cognac Peppercorn Sauce
pan-roasted duck breast finished cognac peppercorn sauce
Confit de Canard Grumel
duck confit finished with a roasted garlic au jus
plated with a wild rice medley and steamed asparagus
Roasted Lamb Loin Crusted in Grainy Country Mustard
served over Flageolet Ragoût
lamb loin crusted with a country mustard and roasted to perfection, plated over a seasoned flageolet ragout and finished with a lamb-sage au jus, served with haricot verts

Fifth Course

Dessert de L’annés
$55

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