Le Menu de Réveillon 2025

$149

Soupes et Salades

Velouté de Châtaignes (V)  -  Creamy chestnut soup with truffle oil and chive crème fraîche

Bouillon de Légumes Rôtis (V)  -  Charred vegetable consommé with micro herbs and black garlic

Salade de Betteraves (V)  -  Roasted beet salad with whipped goat cheese, candied pecans, citrus segments, and a champagne vinaigrette

Frisée au Lardon Revisitée  -  Crispy duck confit, frisée greens, sous vide egg yolk, and pickled shallots with a maple Dijon vinaigrette

Entrées

Huîtres au Yuzu  -  Half dozen oysters with yuzu granita, tobiko, and pickled cucumber ribbons.

Tartelette de Champignons Sauvages (V)  -  Wild mushroom tartlet with caramelized shallots, thyme, and aged Gruyere espuma

Noix de Saint-Jacques au Chorizo  -  Seared sea scallops with crispy chorizo, cauliflower purée, and saffron beurre noisette

Éclair au Crabe  -  Mini savory éclairs filled with crab, lemon crème, and herbs

Plats Principaux

Légine Australe en Croûte de Pistache  -  Pistachio-crusted Chilean seabass with leek fondue, saffron beurre blanc, and roasted baby carrots.

Carré d’Agneau Provençal  -  Herb-crusted rack of lamb with, potato gratin, and rosemary jus.

Filet de Bœuf aux Cèpes  -  Beef tenderloin with a rich porcini mushroom sauce, potato gratin, and roasted rainbow carrots.

Risotto de Chou-Fleur (V)  -  Creamy cauliflower risotto with roasted squash, crispy kale, and a touch of pine nut oil.

Desserts

Tarte au Chocolat et Caramel Salé (V)  -  Dark chocolate tart with salted caramel, hazelnut praline, and gold leaf.

Bombe Glacée au Champagne (V)  -  Champagne and strawberry sorbet bombe with a white chocolate shell.