New Year’s Eve menu


New Year’s Eve dinner menu

Seating starting at 4pm. Last Seating at 8pm.

No entertainment.


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 !


Menu options

Appetizer & Main Course : $69.00

Main Course & Dessert : $69.00

Appetizer, Main Course & Dessert : $82.00

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)

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 Saumon

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

Potage Saint Germain

Warm Potato, leeks & green peas velouté soup, topped with bacon.

≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈  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.

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 flavored with Grand Marnier.