Christmas Eve Menu


Christmas Eve dinner menu

Seating starting at 4pm. Last seating at 8pm.

No entertainment.


By reservation only

Due to limited seating, a “Reservation & Confirmation” form must be completed to validate the reservation.

Selection of menu items is also required at the time of reservation.

Please contact us by phone (754-206-4116), by email ([email protected]) or select “find contact us” tab to get the “Reservation & Confirmation” form.

The form will be emailed to you in return.

Thank you for your understanding !


Menu options

Appetizer & Main Course : $69.00

Main Course & Dessert : $69.00

Appetizer, Main Course & Dessert : $82.00

No Sharing. 7% Tax and 20% service (not included) will be added to the final check.

Regular menu not available for this event.




≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈  Choice of Appetizers ≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈

Duo d’Escargots:
Pairing of
–       “Escargots au gratin” (with mushrooms, artichoke bottom, spinach, Béchamel sauce. Topped with melted Swiss cheese)
–       Mille Feuilles d’Escargots  (homemade puff pastry filled with escargots & mushrooms seasoned with parsley, garlic and butter sauce)

Foie Gras en Feuilleté
Pan seared French duck liver with raspberry vinegar sauce in homemade puff pastry, on a bed of apples and grapes sautéed with brandy.

Gravlax de saumon

Signature recipe of marinated fresh salmon cured with French kosher salt (Guérande), dill, black sesame seeds and a touch of lemon vodka with light honey wasabi sauce.

Velouté de Pommes et Céleri.

Apple and Celery velouté soup, topped with sliced almonds.

≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈  Choice of Main Courses  ≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈

Steak Sauce Diane.
Tender striploin steak sautéed with Diane sauce made with French Dijon mustard (the real one !), Worcestershire sauce, shallots, cream, and cognac. Served with French fries.

½ Canard au poivre vert.
(½ duck, confit style, with green peppercorn sauce) Served with potatoes “au gratin” and fresh veggies of the day.

Navarin d’Agneau Printanier.
Traditional and delicious family French recipe of lamb stew (New Zealand) with fresh spring veggies. (A must !).

Limande sole au citron confit.
Pan seared Lemon Sole covered with a light creamy lemon preserved sauce on a bed of veggies of the day

≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈ Choice of Desserts ≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈

Poire Belle Hélène.
Poached pear on top of 1 scoop of ice cream covered with homemade chocolate sauce, sliced roasted almonds and whipped cream.         

Meringue Forêt Noire (Black Forest Meringue).
Homemade soft & crispy plain meringue filled with Amarena cherries (“Griottes), 1 scoop of ice cream, homemade chocolate sauce and whipped cream.

Mille-Feuilles aux Fraises. (Strawberry Napoléon).
Homemade puff pastry filled with fresh strawberries, raspberry coulis & homemade whipped cream flavored with Grand Marnier.