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New Year’s Eve dinner menu
Seating starting at 4pm. Last Seating at 8pm.
No entertainment.
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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 !
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Menu options
Appetizer & Main Course : $73.00
Main Course & Dessert : $73.00
Appetizer, Main Course & Dessert : $85.00
No Sharing. 7% Tax and 20% service (not included) will be added to the final check.
Regular menu not available for this event.
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≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈ 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) Fromage de Chèvre fondant (vegetarian)Melted French goat cheese with artichoke bottom, Portobello mushroom, fresh tomato, our signature sundried tomato dressing, on a bed of mixed greens Tartare de SaumonTartare of fresh and smoked salmon with avocado, French pickles and shallots, flavored with our special seasoning. Vichyssoise soupCold patatoes & leeks velouté soup (can be served hot on request). |
≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈ Choice of Main Courses ≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈
Steak au poivre.Tender striploin steak sautéed with green peppercorn and black pepper sauce flavored with cognac (brandy). Served with French fries. Bar a la bisque de homard.Bronzino with Lobster sauce served with rice , cauliflower “souffle”,and mix veggies. Carré d’agneau au Romarin.Baked New Zealand rack of lamb covered with a crust of breadcrumbs, Dijon mustard, garlic and parsley with a side of Rosemary Burgundy sauce. Served with couscous and fresh veggies of the day. Foie gras de canard poêlé aux pommes.Pan seared duck liver on a bed of red wine sauce flavored with raspberry vinegar, a side of apples and fresh grapes sautéed with brandy. Served with Cauliflower “soufflé” and potato of the day. |
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Clafoutis aux poiresPear clafoutis with homemade creme anglaise around. Tarte tatinHomemade 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. Profiterole au chocolatChocolate profiterole served with vanilla ice cream and whipped cream |