Thanksgiving Menu

 

   Thanksgiving Menu

     Thursday November 25, 2021

Seating starting at 1pm. 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 : $54.00

Main Course & Dessert : $50.00

Appetizer, Main Course & Dessert : $59.00

 

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

  • Duo d’Escargots:                             

Pairing of

Mille Feuilles d’Escargots  (homemade puff pastry filled with escargots & mushrooms seasoned with parsley, garlic and butter sauce)

and

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

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  • 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

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  • Quiche d’Automne (vegetarian).

Warm “cake” (quiche style) of pumpkin, mushrooms & goat cheese baked with eggs, shredded mozzarella cheese and spinach in a thin puff pastry crust.

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  • Thanksgiving Pumpkin Velouté Soup topped with cranberry whipped cream.

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

  • Steak, Sauce Forestière.  

Pan seared tender striploin steak topped of red wine reduction sauce and Portobello mushrooms. Served with French fries.

  • Navarin d’Agneau Printanier.

Traditional and delicious family French recipe of lamb stew (New Zealand) with fresh spring veggies. (A must !)

  • Coq au vin Tradition 

Famous French recipe of chicken leg slowly cooked with red wine, bacon, onions, mushrooms & carrots. Served with fettuccini pasta  

  • Limande sole aux amandes.

Pan seared boneless Lemon Sole fillet (Almondine style) with lemon reduction sauce and sliced roasted almonds. Served with fresh veggies of the day.

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

  • Meringue Surprise

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

  • Crêpe Tatin

Thin and light crêpe filled with warmed caramelized apples, vanilla ice cream, whipped cream & roasted sliced almonds.

  • Crème brûlée

Chilled crème brûlée lightly flavored with orange flower water , topped with a caramelized crust.