Christmas Eve

Thursday, December 24, 2009

 
Choice Of One Les Hors d’Oeuvres
 

Gallette de Crabe
Canadian Snow Crab Cakes sautéed with a Gingered Beurre Blanc sauce

 Soupe à l'Oignon
Caramelized Onion Soup creamed with Cider, Gruyere Crouton

 Saumon Fumé
Rum cured Smoked Salmon Tartare with Avocado Crème Fraiche   

 Crepe de Homard
Maine Lobster and Asparagus Crepe finished with a White Truffle-Carrot emulsion 

 Salade Maison
Mixed Field Greens, Balsamic Vinaigrette, Kalamata Olives, Crumbled Danish Blue Cheese

 
Choice Of One Les Entrees

 Saumon Raifort
Roast Atlantic Salmon Fillet, Horseradish Crust, Smoked Tomato Vinaigrette

 Filet Mignon
Grilled Filet Mignon with Red Wine Sauce

 Canard Roti
Roast Half Duckling with a Ligonberry Cherry Port Wine Sauce

 Crevettes aux Tomates
Black tiger shrimp, tomato basil sauce, goat cheese

 Carre d’Agneau
Balsamic Marinated Rack of Lamb with Whole Grain Mustard and Rosemary Reduction

 
Choice Of One Les Desserts

ginger Bread with Caramel Sauce

Creme Caramel

Fallen Chocolate Souffle

Two Chocolate Cheesecake

Vanilla crÈme brulee

Fifty-five dollars per person

not inclusive of tax, gratuity or beverages

New Year's Eve

Thursday, December 31, 2009

Choice Of One Les Hors d’Oeuvres

 Saumon Fumé
Rum cured Smoked Salmon Tartare, Brioche Toast, Avocado Crème Fraiche 

 Filet Tartare
Smoked raw filet mignon tartare, white truffle-micro arugula salad, roast garlic aioli

  Crèpe de Homard
Maine Lobster, Marscapone and Asparagus Crepe finished with a White Truffle-Carrot emulsion 

Lobster Bisque
Classic Style Lobster Bisque with Maine Lobster, Sherry, Cognac and Fougasse Croutons

 Salade d’Épinards
Spinach Salad with Balsamic Vinaigrette, Bacon, Golden Raisins, Toasted Walnuts and Goat Cheese

 Gallette de Crabe
Canadian Snow Crab Cakes sautéed with a Gingered Beurre Blanc sauce

 Choice Of One Les Entrees

 Fletan Grille Oscar
Pan Seared Alaskan Halibut with Canadian Snow Crab and Classic Bearnaise Sauce

 Filet Mignon
Filet Mignon Grilled, Red Wine Sauce with Black Truffle Compound Butter

 Canard Roti
Roast Half Duckling with a Montmorency Cherry Port Wine Sauce

 Carre d’Agneau
Balsamic marinated rack of lamb, whole grain mustard and rosemary reduction

 Poulet de Grille
Grilled shelton chicken breast, herbed butter, madiera-mushroom sauce

Choice Of One Les Desserts

SOUFFLE AU CHOCOLAT

CHEZ GINGER BREAD

VANILLA CRÉME BRULEE

CRÉME Caramel

Two Chocolate Cheesecake

Seventy-five dollars per person - With champagne Split

not inclusive of tax, gratuity or beverages