Christmas Eve 2011

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

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

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

Vincent's