New Year’s Eve 2012

First Course

Gruet 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
Langoustine en Chemise
langoustine enclosed in pastry and baked, finished with a lobster-sherry sauce

Third Course

choice of:

Smoked Butternut Squash and Roasted Chestnut Soup
La Salade de L’année
a mix of Belgium endive, bibb lettuce, Lola Rosa greens, shaved fennel and julienne apples, tossed in an orange blossom vinaigrette, topped with smoked duck prosciutto, Saint Agur blue cheese and walnut-raisin bread croutons

Fourth Course

choice of:

Porcini Dusted Loch Duart Salmon
porcini dusted Loch Duart 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
Venison Loin Grand Veneur
venison loin, pan sautéed and plated over a brioche crouton topped with duck pate, finished with a Grand veneur sauce, served with a celeriac-yukon mash and steamed asparagus
Bœuf à la Périgourdine
roasted beef tenderloin finished with périgueux sauce, plated over a potato galette and served with a medley of seasonal vegetables
Veau Medallion with Morels Mushrooms
medallion of veal, pan roasted with shallots, herbs and morel mushrooms, flambéed with Cognac and finished with a veal au jus, served with potato gratin and haricot vert

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.