New Year’s Eve menu

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New Year’s Eve dinner menu

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By reservation only

Due to numerous “no-shows” last year, 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 (info@escargotbistro.com) or select “find contact us” tab to get the form.

“Reservation & Confirmation” form must be received no later than Dec. 22, 2018

Thank you for your understanding !

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Menu options

Appetizer & Main Course : $65.00

Main Course & Dessert : $65.00

Appetizer, Main Course & Dessert : $80.00

No Sharing. 6% 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)

– Melted French Goat Cheese (vegetarian) with artichoke bottom, Portobello mushroom, fresh tomato, our signature sundried tomato dressing, on a bed of mixed greens

-Tartare de Saumon  Tartare of fresh and smoked salmon with pickles, onions and capers, flavored with our special seasoning.

-Foie Gras en Feuilleté  Pan seared French duck liver with sautéed apple with brandy, in homemade puff pastry , on a bed of mixed greens and walnuts with our signature balsamic dressing

– Soupe de Moules au Curry Mussels Velouté flavored with a light Moroccan curry, chutney and a light touch of garlic. Served with homemade croutons.

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

-Filet de Boeuf Rossini. Beef tenderloin topped with pan seared duck liver on a bed of red wine sauce flavored with raspberry vinegar. Served with French fries flavored with Truffle oil.

 

-Steak de Thon au Poivre et Wasabi. Pan seared Ahi Tuna steak seasoned with pepper, black sesame and a light touch of Wasabi. Served with quinoa and veggies “mille-feuilles”.

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

-Magret de Canard au Poivre Vert. Sautéed Duck breast with Madagascar peppercorn sauce (medium rare). Served with potatoes “au gratin” and veggies of the day

-Coquille Saint Jacques aux Ecrevisses. Pan seared Sea Scallops and Crayfish flavored with a lobster bisque sauce on a bed of Rice Pilaf. Served with a side of veggies of the day.

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

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

 

– Macarons et gâteau chocolat Homemade dark chocolate cake paired with assorted macaroons.

-Omelette Norvégienne Baked Alaska filled with ice cream and pistachios, flamed at your table with Grand-Marnier liquor.

-Duo de Sorbets, Vodka et Meringue Mango and Pear Sorbets served with Lemon Vodka and homemade mini Meringue.