New Years Eve Menu 2016

by on December 29, 2016



Les Soupes                                                                                                                                                                             

Bisque D’Hommard – Lobster Bisque

Soupe de Pomme et Céleri Rave – Apple Celeriac (v)

Soupe a l’Oignon Gratinée – French Onion


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

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