New Years Eve 2018

by Gordon on December 28, 2018

Le Menu du Réveillon 2019




Les Potages

Bisque d’Hommard La Gratinée Lyonnaise
Lobster Bisque with Langoustine Classic Onion soup, with Gruyere


Les Salades

Frisée Salad
Lardons, croutons, Sherry vinaigrette, hard boiled egg

Butter lettuce salad
cranberries, walnuts, goat cheese, mimosa vinaigrette


Les Hors D’oeuvres


Saumon Fumé
House-smoked and cured salmon sour cream, dill
capers, red onions

Brie en Croûte
Baked brie stuffed with apricot glaze over caramelized pear sauce

St. Jaques enveloppées
Bacon wrapped Sea Scallop, Onion jam, tarragon beurre blanc

Boudin Blanc
Chicken and truffle sausage, Dijon, with caramelized apples, and port wine demi

Les Escargots
Bourguignon Snails poached in Garlic Butter

Les Huîtres
Half dozen Kumamoto oysters with Mignonette sauce


Les Plats

Served with mashed potatoes, braised carrots, broccolini, and caullini

Seared salmon Halibut with tomato curry sauce

Terre et Mer
4oz New York steak with bordelaise & Lobster tail with tarragon, truffle drawn butter

Poulet Romarin
Roasted Rosemary Chicken, Kronenbourg braised cipollinis, natural au jus

Caille Farci Rissotto
Shitake, Portobello stuffed quail, spinach, parmesan

Beouf Wellington
Beef tenderloin, mushroom duxelle, foie gras wrapped in puff pastry, port wine truffle sauce


Les Desserts

Rose au Pomme – delicious apple, puff pastry, caramel

Gateau au Citron – lemon cake, marshmallow frosting, chopped pistachio

Chocolate Pot de Crème – chocolate hazelnut custard topped with orange whipped cream

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