Main content starts here, tab to start navigating


Le Menu de Réveillon 2023


Amuse Bouche

Croustini de Pomme, Chevre et Abricot - Apple goat cheese apricot jam on a crostini

 Les Soups et Salades

Salade de Micropousse – Quail’s Nest - micro green salad with shredded carrots pepitas shaved parm crispy leeks chili threads and soft-boiled quail egg with sweet tahini dressing

Salade to Bébé Choux Frisé - Baby kale with praline pecans pomegranate seeds goat cheese and pickled shallots with lemon Dijon vinaigrette

Bisque d’Hommard - Lobster Bisque 

Soupe à la Courge Musquée- Butternut squash soup

Les Hors d’Oeuvres

Bourse de Mendiant - Beggar’s Purse - Crepes with caviar and creme fraiche

Souffle au Crab - Crab souffle with chive beurre blanc

Trio de Champignon – Shitake, portobello, oyster mushrooms, and brie cheese in puff pastry with beurre rouge and beurre blanc

Les Entrees

Bar Chilien - Chilean Seabass with nage, dauphinoise, and haricot vert.

Carré d’Agneau – Australian Rack of Lamb encrusted with mustard and pistachio with Bordelaise sauce

Coq au Vin – Black foot airline chicken in red wine sauce with potatoes anna and seasonal veg

Roulade de Legumes - Vegetable roulade of zucchini spinach mushroom cheese and caramelized onion served with anna and veg

Les Desserts

Pâte à Choux - Profiteroles Craquelin – Blueberry, strawberry, and Vanilla

Gâteau au Chocolat – Chocolate Cake

Pavlova – topped with citrus curd and fresh berries