~ Christmas
Eve & Day Menu ~
FRIDAY DEC 24th From 5 P.M. To 10 P.M.
SATURDAY DEC 25th From 12:30 P.M. To 10:00 P.M
~ Hors d’Oeuvres ~
Lobster Bisque with
Shrimp
Wild Mushroom Ravioli with
Aged Parmesan & Truffle Oil
Pan Seared Fresh Foie Gras with
Fig Compote & Port Reduction
(Supp $ 5.00)
Tartar Two Ways • Tuna Tartar
Asian Style, Wonton Crisps
- Salmon Tartar with Salmon Caviar and Lemon
Herbed Crème Fraîche, Toasted Brioche
Philo Stuffed with
Duck Confit, Herbed Goat Cheese & Vegetable Julienne, Balsamic
Glaze
Organic Mesclun Salad with
Balsamic Shallot Vinaigrette
~ Entrées ~
Grilled Tuna Loin with
Spätzle, Red Wine Braised Cabbage & Lobster Bordelaise Sauce
Oven Roasted Rack of Lamb with
Black Truffle Risotto Cake, Spinach & Lamb Jus
(Supp $ 5.00)
Pan Seared Stripped Bass with Cockles, Grape
Tomatoes,
Saffron Rice & Lemon White Wine Sauce
Roasted Free Range Chicken Breast with
Fingerling Potatoes & Mushroom Ragout, Chicken Jus
Sautéed Sea Scallops & Jumbo Shrimps
with Roasted Butternut Squash Risotto &
Lobster Sauce
Seared Filet Mignon with
Sautéed Chanterelles, Potato Croquettes & Red Wine Sauce
(Supp $ 5.00)
~ Desserts ~
Warm Thin Apple Tart with
Vanilla Ice Cream
Hot Chocolate Gâteau with
a Soft Center & Hazelnut Ice Cream
"Christmas Trio" Chestnut Mousse
Cake, Floating Island & Mini Crème Brulée
Warm Poached Pear in Red Wine, Cinnamon &
Cloves with White Chocolate Ice Cream
Warm Pumpkin
Bread Pudding with Cinnamon Ice Cream
House Made Selection of Ice Cream & Sorbet
PRIX
- FIXE
$ 39.50 P.P.
Chef de cuisine : David Ferraro
