Christmas Eve 2012

First Course


Second Course

choice of:

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 Feuilletée
rock shrimp, crimini mushrooms, shallots, and herbs in a sherry cream sauce
served over a bed of creamed spinach plated with a pastry shell
Roasted 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

choice of:

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

choice of:

Pistachio-Crusted Rainbow Trout with Brown Butter Sauce
Idaho farm-raised rainbow trout seasoned and coated with pistachios,
pan cooked and finished with lemon-chive brown butter sauce,
served with potato gratin and a medley of seasonal vegetables
Slow Roasted Beef Tenderloin with Bordelaise Sauce
slow roasted beef tenderloin topped with bordelaise 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
Lamb Tourtière
tender slow roasted lamb shanks, wrapped with pastry and baked,
plated over a bed of a savory white bean purée and finished with a sage au jus,
served with steamed asparagus

Fifth Course

Dessert de L’annés

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