Christmas menu

OUR MENU

Wednesday, December 24th, 2025

Appetizer & Main course: $70.00

Main Course & Dessert: $70.00

Appetizer, Main course & Dessert: $78.00

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

choice of appetizers

• Duo d’Escargots : Pairing of

“Escargots au Gratin”
Tender escargots baked with mushrooms, artichokes, and spinach, topped with a creamy Béchamel sauce and melted Swiss cheese.

“Mille-Feuille d’Escargots”
Flaky homemade puff pastry filled with escargots and mushrooms, delicately seasoned with a parsley, garlic, and butter sauce.

• Foie gras en feuilleté.

Pan-seared French duck foie gras with raspberry vinegar sauce, wrapped in homemade puff pastry, served on a bed of apples and grapes sautéed in brandy.

• Gravlax de saumon.

Signature dish: Fresh salmon marinated and cured with French Guérande kosher salt, dill, black sesame seeds, and a hint of lemon vodka, served with a delicate honey-wasabi sauce.

• Sea food soup.

Clam & Mussel Soup.

Choice of Main Courses

• Steak sauce Diane.

Tender striploin steak sautéed in a Diane sauce made with authentic French Dijon mustard, Worcestershire sauce, shallots, cream, and brandy. Served with French fries.

• Duck with apple sauce.

Succulent pan-roasted duck breast, glazed with a fragrant orange reduction, accompanied by creamy potatoes au gratin, a selection of tender seasonal vegetables, and a light, airy cauliflower soufflé.

• Noix de Saint-Jacques en persillade.

Tender sea scallops sautéed with a classic persillade (parsley, garlic, and butter), served with fragrant rice and a medley of seasonal vegetables.

• Sole aux agrumes.

Delicate pan-seared lemon sole, topped with a zesty citrus sauce, served on a bed of seasonal mixed vegetables, accompanied by fragrant rice and a light cauliflower soufflé.

Choice of Desserts

• Tarte Frangipane.

A luscious French tart filled with silky almond cream delicately infused with vanilla, crowned with a golden, crisp puff pastry, and served with a side of velvety crème anglaise.

• Île Flottante.

A delicate meringue cloud, poached to perfection and gently floating atop a pool of silky crème anglaise, drizzled with caramel sauce and finished with a sprinkling of toasted almonds.

• Clafoutis aux poires.

A classic French dessert featuring fresh pears baked in a light, custard-like batter. Soft, slightly caramelized, and subtly sweet, it’s similar in texture to a flan or baked pancake.

By reservation only (754-206-4116)

Regular menu not available for this event.