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 : $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.




≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈  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.

Vichyssoise soup

Cold 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.

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

Clafoutis aux poires

Pear clafoutis with homemade creme anglaise around.

Tarte tatin

Homemade 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 chocolat

Chocolate profiterole served with vanilla ice cream and whipped cream