La Veille de Noël

$145

Soup or Salad

Velouté de Céleri-Rave - Silky celery root soup finished with hazelnut and truffle oil.

Soupe à l’Oignon Gratinee - Classic baked French onion soup topped with a blend of melted cheeses.

Salade de Betteraves et Endives - Roasted beet and endive salad with goat cheese mousse, walnut vinaigrette, and chives.

Frisée aux Lardons - Crisp frisée with lardons, poached egg, and warm shallot vinaigrette.

Appetizers

Escargots au Chablis- Snails baked in garlic- Parsley butter with a splash of Chablis

Coquilles St-Jacques au Beurre Blanc- Seared scallops with Champagne beurre blanc and fresh chives

Roulade de Canard Confit- Duck confit rolled with spinach, mushrooms, and cheese in puff pastry, served with beurre blanc 

Vol-au-Vent aux Champignons Sauvages- Wild mushroom and Madeira cream in crisp puff pastry with fines herbs.

Entrées

All entrées are served with truffled mashed potatoes.

Souris d’Agneau Braisée au Romarin- Braised lamb shank with rosemary jus and glazed baby carrots.

Omble Chevalier en Nage de Homard au Safran- Arctic Char with saffron-lobster nage, served over leek fondue.

Magret de Canard à l’Orange- Seared duck breast with chestnut purée, orange gastrique, and glazed baby carrots.

Bourguignon de Légumes d’Hiver en Croûte- Winter vegetable bourguignon with lentils and red wine reduction, baked under a golden puff pastry lid, served with leek fondue.

Desserts

Galette Pistache-Griotte- Pistachio and cherry king’s cake.

Marquise au Chocolat- Dark chocolate marquise with hazelnut praline, sea salt, and ganache glaze.

Crème Brûlée à la Vanille et Cardamome- Classic vanilla–cardamom custard with caramelized sugar.