New Year’s Eve 2011

First Course

Gloria Ferrer Champagne Cocktail

Second Course

Les Trois Demoiselles
Rose de Saumon
Pickled Blue Prawn
Poached Scallops and Hackelback Sturgeon Caviar

served with buckwheat blinis
Langouste à ?Américaine
California spiny lobster tail, pan sautéed and served in a lobster sherry sauce

Third Course

Roasted Chestnut and Porcini Mushroom 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

Fourth Course

Porcini Dusted Scottish Salmon
porcini dusted Scottish salmon pan sautéed and plated over a bed of caramelized shallots, finished with a pinot noir beurre rouge and served with a 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, plated over a potato galette
and served with seasonal vegetables
Veau Medallion with Pommes Château
medallion of veal, pan roasted with herbs and a medley of wild mushrooms, flambéed with Cognac and finished with a veal au jus, served with pommes château and steamed asparagus

Fifth Course

Dessert de L’année

First Seating


Second Seating


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