Christmas Eve 2013

First Course


Second Course

choice of:

Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection
Escargots Bourguignonne
snails cooked in a parsley, shallot and garlic butter
Roasted Butternut Squash and Ricotta Cheese Ravioli with Sage Beurre Noisette
ravioli filled with a savory mixture of roasted butternut squash, shallots, herbs and ricotta cheese, finished with a sage beurre noisette and shaved parmesan cheese

Third Course

choice of:

Italian Wedding Soup
La Salade de Noël
Lola Rosa greens, wild baby arugula, frisée, shaved fennel, julienne pears, dried cranberries and toasted walnuts tossed in a truffle oil vinaigrette and finished with sliced duck prosciutto

Fourth Course

choice of:

Maple Leaf Duck Leg Stuffed with a Savory Veal and Mushroom Stuffing
Maple Leaf deboned duck leg-thigh portion, filled with a savory veal and mushroom stuffing, pan-roasted and finished with a Madeira sauce, served with green beans and a wild rice pilaf
Salmon Roulade served over a Bed of Cream Spinach and Pearl Onions
Scottish salmon rolled with a savory blend of pine nuts, garlic and fresh herbs, plated over a bed of cream spinach and pearl onions
Bœuf à la Périgourdine
Black Angus beef tenderloin seasoned and slow roasted, finished with a périgueux sauce, served with fondant potatoes, trumpet mushrooms and steamed asparagus
Lamb en Croûte
New Zealand lamb loin coated with herbs and garlic and wrapped in pastry, baked to perfection and finished with a sage au jus, served with steamed broccolini

Fifth Course

Bûche de Noël

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