New Year’s Eve 2011

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

Third Course

choice of:

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

choice of:

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


Second Seating
after 7pm


per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.