Christmas Eve 2012

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 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

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

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
$55.

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