New Year’s Eve 2014

First Course

Champagne Cocktail

Second Course

choice of:

Les Trois Demoiselles
Rose de Saumon Fumé
Pickled Blue Prawn
Poached Scallops and Hackelback 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 apples,
dried figs and toasted walnuts tossed in a truffle oil vinaigrette

Fourth Course

choice of:

Tenderloin 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 Loin Grand Veneur
venison loin, pan roasted and finished with a grand veneur sauce,
served with a celeriac-yukon mash and steamed asparagus
Aumônière Sea Bass
white sea bass layered over a bed of sautéed shiitakes mushrooms,
shaved fennel and leeks, wrapped in a phyllo pastry and baked,
plated over a tomato concassée, and finished with a fennel pollen butter
Pan-Roasted Duck Breast
with Chanterelle and Morel Mushrooms
pan-roasted Maple Leaf Farms duck breast, sliced and topped with a chanterelle and 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.