New Year’s Eve 2014
$125
1st: Hors-d’ œuvres: Mise en bouche
Yukon gold Potato puréed with cream and chives topped with Caviar
*Duck “Foie gras” on warm toasted Brioche, compote au Sauterne
Baked Belon Oyster, Chives “Beurre blanc”
2nd:Médaillon de Homard en Salade
Olive Oil poached fresh Maine Lobster, Avocado, heirloom tomato, grilled zucchini,
Frisée, Aragula, Pear, Sherry Vinegar, Fresh herbs, shallot and Olive oil Vinaigrette
3rd:Velouté de Cèpes
Porcini mushroom Bisque
4th:Le Trou Normand
Blood Orange Sorbet, Pink champagne granité
5th: choice of
La « Blanquette » de Turbot sauvage au Champagne
Fresh wild Turbot cooked in “Cocotte” with a velvety Champagne Sauce
Mushroom duxelle, sautéed fresh Spinach
Le Suprême de Canard
Seared boneless breast of Duck, Rhubarb compote,puréed Celery root,
Sautéed Romaine lettuce, Sauce « Foie gras »
Le Filet de Bœuf Périgourdine
*Grilled Beef tenderloin, Yukon gold Potato Torte, fresh sautéed Spinach,
Port wine Demi-glace reduction with Truffles
6th: choice of
L’assiette de Fromages et Salade
Selection of cheese served with our classic French Salad of mixed Greens
Le Nougat glacé aux Framboises
Semifreddo with Nougatine and Pistachio, fresh Raspberry Sauce
7th : Mignardises
May we suggest with your dinner a Champagne from our extensive and well-priced selection
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs can increase your risk of foodborn illness, especially if you have certain medical condition