New Year’s Eve 2013

First Course

Champagne Cocktail

Second Course

choice of:

Les Trois Demoiselles
Rose de Saumon Fumé Pickled Blue Prawn Poached Scallops and Hackleback Sturgeon Caviar
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

Third Course

choice of:

Chestnut and Pear Soup
La Salade de L’année
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:

Bœuf à la Périgourdine
Black Angus beef tenderloin seasoned and slow roasted, finished with a périgueux sauce, plated over a potato galette and served with sautéed trumpet mushrooms and steamed asparagus
Venison Chop Grand Veneur
venison chop, pan roasted and finished with a grand veneur sauce, served with a celeriac-yukon mash and steamed broccolini
Chilean Sea Bass over Wilted Spinach with Fennel Pollen Butter
Chilean sea bass pan sautéed and plated over a bed of wilted spinach and tomato concassée, finished with a fennel pollen butter
Pan-Roasted Maple Leaf Farms Duck Breast with Morel Mushrooms
pan-roasted duck breast, sliced and topped with a morel mushroom-Cognac sauce, served with a wild rice pilaf and steamed green beans

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.