Thanksgiving Dinner

 

   Thanksgiving Dinner

     Thursday November 26, 2020

Seating starting at 4pm. No entertainment.

 

No Sharing. 7% Tax and 20% service (not included) will be added to the final check.

Regular menu not available for this event.

Credit Card deposit with selection of menu items are required at the time of reservation.

By reservation only

Please contact us by phone (754-206-4116), by email ([email protected]) or select “find contact us” tab to get the form.

The “Reservation & Confirmation” form will be emailed to you in return.

Thank you for your understanding !

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Appetizer & Main Course : $45.00

Main Course & Dessert : $45.00

Appetizer, Main Course & Dessert : $52.00

≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈  Choice of Appetizers ≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈

Cranberry and Carrot Soup, Cappuccino style

                                  

Escargots “au gratin” Escargots with mushrooms, artichoke bottom, spinach, Béchamel sauce. Topped with melted Swiss cheese.

Escargots Tradition Authentic French recipe of escargots seasoned with parsley, garlic & butter. Topped with homemade croutons.

Gravlax de saumon  Signature recipe of marinated fresh salmon cured with French kosher salt (Guérande), dill, black sesame and a touch of lemon vodka with light honey wasabi sauce

Brie en feuilleté (vegetarian) Melted French Brie cheese with sautéed apple in homemade puff pastry, on a bed of mixed greens and walnuts with our signature balsamic dressing.

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

Le Filet Mignon sauce Forestière (Beef tenderloin) Served with a Burgundy wine sauce with mushrooms.  Served with French fries

½ Canard au poivre vert (1/2 duck, confit style, with green peppercorn sauce)  Served with potatoes of the day and fresh veggies of the day.

Lemon Sole with homemade preserved lemon sauce Served with fresh veggies of the day.

Blanquette de poulet à l’ancienne Traditional and delicious family French recipe white “Ragout” of chicken tenders with carrots, onions and mushrooms in a creamy white wine sauce. Served with rice.

Carré d’agneau au Romarin (New Zealand rack of lamb) Oven baked rack of lamb with a rosemary sauce. Served with couscous and fresh veggies of the day.

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Meringue Surprise With 1 scoop of ice cream, homemade chocolate sauce and whipped cream.

Strawberry Crêpe Thin and light crêpe filled with fresh strawberries, homemade chocolate sauce & whipped cream.

Crème brûlée Chilled crème brûlée topped with a caramelized crust.

Gâteau au chocolat Warm dark chocolate cake (brownie style) topped with homemade chocolate sauce, 1 scoop of ice cream, whipped cream.