≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈

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 : $68.00

Main Course & Dessert : $68.00

Appetizer, Main Course & Dessert : $76.00

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)
And
– 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.

Sea Food Soup.
Clams and Mussels soup.

≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈ 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.

Duck Breast With apple sauce.
Served with mashed potatoes and fresh veggies of the day.

Noix de Saint Jacques en persillade.
Sauteed sea scallops seasoned with « persillade »(parsley,garlic and butter).Served with rice and mix veggies of the day

Limande sole aux agrumes.
Pan seared Lemon Sole covered with citrus sauce on a bed of mix veggies of the day

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

Clafoutis aux poires.
Pear clafoutis served with homemade creme anglaise around.

Tarte Tatin.
Homemade Apple pie with warmed caramelized apples, vanilla ice cream, whipped cream & roasted slides almonds

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