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230 EAST 51 ST NYC BETWEEN 2ND AND 3RD AVE
TEL 212 758 6633 FAX 212 758 6644

SECOND NEWSLETTER

TWENTY YEAR ANNIVERSARY IN AMERICA !

Owner Karim El Sherif, Celebrates Two Decades in The United States

I will be celebrating twenty years in America in September 2002. In honor of this festive occasion, I am hosting an elaborate six-course dinner with matching wines at Montparnasse, on Monday September 23rd at 7:00 P.M.

The menu will be prepared by chef & co-owner Philippe Roussel and will consist of memorable signature dishes from distinguished restaurants of my past, with a selection of prized American wines.. Two of which are from the 82 vintage ..the dinner is priced at $82.00 per person .

I was born in Egypt, and raised in Montreal via Paris, I developed an interest in cooking through my mother, who was a talented cook and baker. Motivated by my mother’s passion for cooking, and my own curiosity for the restaurant business, I worked as a sous-chef during high school , and later, in the dining room as I pursued an acting career. It was during this time while working a the famous L’Orangerie restaurant in Los Angeles, that I realized that I had a passion for the restaurant industry and was destined to become a restaurateur. After this realization, I challenged myself to work in only the finest establishments in America at every position to learn the business at the highest level possible, a personal goal culminated with the opening of Montparnasse in 2001.

This anniversary dinner menu features a collection of memorable dishes from, Le Dome, Ft Lauderdale, L’Orangerie, Los Angeles, Bice, NY, Le Bernardin, NY, Restaurant Daniel, NY and Montparnasse, re-created by chef Philippe Roussel. It is my wish that my experiences and memories will be shared with you through the wonderful food and wines served throughout the evening.

Reservations will be required for this anniversary dinner celebration, and can be made by calling

Montparnasse @ (212) 758-6633

I hope I will have the opportunity in celebrating with you this wonderful festive evening.

Looking forward to seeing you at Montparnasse

Karim El Sherif

Proprietor

TWENTY YEAR ANNIVERSARY DINNER CELEBRATION

MONDAY SEPTEMBER 23^th 2002

7:00 P.M. Until . . . . .

~ AMUSE BOUCHE ~

Smoked Salmon with American Osetra Caviar, Crème Fraîche and Blinis

Mumm Cuvée Napa, Napa Valley

Inspired by Le Dome ,Ft. Laderdale , Fl 1982

v v v v v

~ FIRST COURSE ~

Terrine of Foie Gras with Fig Confit, Hazelnuts, Gelée of Sauternes & Black Pepper

Meridian Gewurztraminer 1999, Santa Barbara

Inspired by L’Orangerie ,Los Angeles ,Ca 1985

v v v v v

~ SECOND COURSE ~

Duck Ragout & Ricotta Ravioli with Porcini Mushrooms, Truffle oil & Wild Mushroom Sauce

Chateau Souverain Chardonnay 2000, Sonoma

Inspired by Bice ,New York , NY 1987

v v v v v

~ THIRD COURSE ~

Roasted Marinated Monkfish with Juniper Berry Sauce & House Made Fettuccini

Chateau St. Jean Pinot Noir 2000, Sonoma

Inspired by Le Bernardin ,New York , NY 1990

v v v v v

~ MAIN COURSE ~

Red Wine Braised Short Ribs of Beef with Seared Baby Filet Mignon & Celery Root Purée

Beringer Cabernet Sauvignon 1982, Knights Valley, Napa

Surprise Wine of the 1982 Vintage

Inspired by Restaurant Daniel ,New York , NY 1995

v v v v v

~ DESSERT ~

Tatin of Mission Figs with Caramel Ice Cream

Caramelized Pear Feuilleté with Crème légère

& Candied Chestnut Mousse

Beringer Private Reserve “Nightingale” Botrytis, Semillion / Sauvignon Blanc 1998, Napa

Montparnasse ,New York , NY 2002

v v v v v

~ PETITS FOURS ~

PRIX – FIXE

$ 82 . 00 pp

~ Thanksgiving Day Menu ~

THURSDAY NOVEMBER 28^th From 12 : 30 P.M. To 10 : 00 P.M. 3 COURSE PRIX- FIXE MENU @ $ 37.50 pp

CHOICE OF APPETIZERS

Butternut Squash Soup with Ginger

v v v v v

Duck and Foie Gras Terrine with Apricot Compote (Supp $ 3.00)

v v v v v

Vol au Vent of Snails with Garlic Parsley Butter

v v v v v

Duck Confit Ravioli with Wild Mushrooms & Port Sauce

v v v v v

Warm Potato and Goat Cheese Salad with Mixed Greens & Niçoise Olives

v v v v v

Organic Mesclun Salad with a Fresh Herb Vinaigrette

CHOICE OF ENTREES

Roasted Turkey with Giblet Brioche Stuffing, Candied Sweet Potatoes, Spinach & Cranberry Sauce

v v v v v

Slow Roasted Leg of Lamb with Flageolet Beans, Tomato Provençal & Natural Lamb Jus

v v v v v

Seared Filet Mignon with Leek & Potato Gratin, Vegetable Timbale & Port Sauce (Supp $ 5.00)

v v v v v

Atlantic Salmon “En croÛte” with Leek Fondue & White Wine Tarragon Sauce

v v v v v

Pan Seared Cod with Yukon Gold Mashed Potatoes, Fried Leeks & Caramelized Onion Jus

v v v v v

Jumbo Shrimp Risotto with Lobster Sauce & Roasted Tomatoes

CHOICE OF DESSERTS

Individual Spiced Pumpkin Pie with Caramel Ice Cream

v v v v v

Crème Brulée with Almond Tuile

v v v v v

Hot Flourless Chocolate Gâteau with Pistachio Ice Cream

v v v v v

Pear Tart with Almond Cream & Apricot Coulis

v v v v v

Warm Rum Raisin Bread Pudding with Crème Anglaise

v v v v v

House Made Selection of Ice Cream & Sorbet

FALL MENU HIGHLIGHTS

APPETIZERS

Lobster Salad with Artichokes, Roasted Tomatoes & Truffle Vinaigrette

Sautéed Frog Legs with Garlic, Parsley Butter, Lemon & Fried Leeks

ENTREES

Roasted Loin of Venison with Celery Root Puree, Lady Apple, Roasted Chestnuts & Red Wine Sauce

Maine Lobster Risotto with Roasted Tomatoes & Lobster Sauce

Roasted Red Snapper with Tomato Zucchini & Yellow Squash Scales, Basil Rice & Tomato Fondue

Pan Seared Veal Medallion with Chanterelles, Apple