NEW YEARS EVE 2016
Les Soupes
Bisque D’Hommard – Lobster Bisque
Soupe de Pomme et Céleri Rave – Apple Celeriac (v)
Soupe a l’Oignon Gratinée – French Onion
Ou
Les Salades
Salade de Roquette au Grenade – Arugula tossed with toasted walnuts, pomegranate, goat cheese, sliced pears, and pomegranate vinaigrette
Salad d’Epinards (v) – winter spinach tossed with snap peas, asparagus, pistachios, feta, with mint & dill vinaigrette
Les Entrées
Blue Point Oysters – ½ dozen oysters on the half shell with mignonette sauce and lemon
St Jaques au Pâté de Foie Gras– seared scallops topped with foie gras duck liver mousse and reduced port wine sauce and kirsch soaked Morello cherries and toast points
Smoked Salmon – with capers, shallots, egg, sour cream, lemon, and toast points
Raviolis de Confit de Canard – raviolis stuffed with duck confit, caramelized onions, tarragon, and goat cheese in an onion broth topped with duck sauce
Jeunes Artichauts (v) – Baby artichokes with dijonniase, fingerling potatoes, morel mushrooms, baby greens and lemon
Les Plats
Le Steak New York Maturé – dry aged new york steak with cremini port wine madeira sauce and Roquefort butter, duchess potatoes
Queue de Homard Poachée au Beurre – butter poached lobster tail with drawn butter and duchess potatoes
Saumon Incrusté de Grains de Moutarde – mustard seed encrusted salmon over wild rice
Caille Farcie – mushroom stuffed quail over spinach pea puree and wild rice
Champignon de Portobello Confit – confited Portobello with persillade, forest blend mushrooms, hazelnuts and mushroom vinaigrette
Les Desserts
Truffes au Chocolat – chocolate truffles with English custard and macerated berries
Pot du Créme au Cafè- coffee custard with espresso whipped cream
Bombes de Mousses – Vanilla and Rosemary Peach mousses over cookie
{ 0 comments… add one now }
You must log in to post a comment.