New Year’s Eve menu


New Year’s Eve dinner menu

Seating starting at 4pm. No entertainment.


By reservation only

Due to limited seating (50% indoor capacity), 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)

Mille Feuilles au fromage de chèvre.

Homemade puff pastry filled with melted French Goat cheese with sautéed apples on a bed of mixed greens and walnuts with signature balsamic dressing

Tartare de Saumon

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

Velouté de Portobello Cappuccino

Portobello mushroom velouté soup, Cappuccino style.

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

Filet de Bœuf Wellington.

Beef tenderloin wrapped with mushroom “duxelles” and baked in homemade puff pastry on a bed of Burgundy wine and mushrooms sauce. Served with sautéed potatoes and French green beans.

Noix de Saint Jacques en persillade.

Sautéed sea scallops seasoned with “persillade” (parsley, garlic and butter). Served with rice and veggies of the day.

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.

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

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.

Mille-Feuilles aux Fraises (Strawberry Napoléon)

Homemade puff pastry filled with fresh strawberries, raspberry coulis & homemade whipped cream.