New Year’s Eve menu


New Year’s Eve dinner menu

Seating starting at 4pm. No entertainment.


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 ([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 : $86.00

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)

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

Tartare de Saumon Tartare of fresh and smoked salmon with avocado, French pickles and shallots, flavored with our special seasoning.

Bisque aux Ecrevisses. Crayfish Velouté flavored with Moroccan spices, chutney and a touch of cream (Lobster bisque style). Served with homemade croutons.

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

Filet de Bœuf, Sauce Forestière. Beef tenderloin topped with Portobello mushrooms on a bed of red wine and mushrooms reduction sauce. Served with French fries flavored with Truffle oil.

Limande sole aux Ecrevisses.  Pan seared Lemon Sole flavored with a  Crayfish lobster bisque sauce on a bed of 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!)

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

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

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

Sorbet au citron & Vodka. Lemon Sorbet served with Lemon Vodka and homemade mini Meringue.