≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈

New Year’s Eve dinner menu

Seating starting at 4pm. Last Seating at 8pm.

No entertainment.

By reservation only

Due to limited seating, a « Reservation & Confirmation » form must be completed to validate the reservation.

Selection of menu items is also required at the time of reservation.

Please contact us by phone (754-206-4116), by email ([email protected]) or select « find contact us » tab to get the « Reservation & Confirmation » form.

The form will be emailed to you in return.

Thank you for your understanding !

Menu options

Appetizer & Main Course : $73.00

Main Course & Dessert : $73.00

Appetizer, Main Course & Dessert : $85.00

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

Regular menu not available for this event.

≈≈≈≈≈≈

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

Duo d’Escargots:

Pairing of

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

And

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

Tartare de Saumon

Tartare of fresh and smoked salmon with avocado, French pickles and shallots, flavored with our special seasoning.

Vichyssoise soup

Cold patatoes & leeks velouté soup (can be served hot on request).

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

Steak Rossini.

Tender striploin steak sautéed with Duck liver and truffle oil on the top . Served with French fries.

Bar a la bisque de homard.

Bronzino with Lobster sauce served with rice , cauliflower « souffle »,and mix veggies.

Carré d’agneau au Romarin.

Baked New Zealand rack of lamb covered with a crust of breadcrumbs, Dijon mustard, garlic and parsley with a side of Rosemary Burgundy sauce. Served with couscous and fresh veggies of the day.

Sole sauce au champagne et portobello.

Pan seared boneless Lemon Sole fillet with Champagne and Portobello mushroom sauce. Served with fresh veggies of the day rice and cauliflower souffle with truffle oil inside.

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

Clafoutis aux poires

Pear clafoutis with homemade creme anglaise around.

Tarte tatin

Homemade Apple pie with warmed caramelized apples, vanilla ice cream, whipped cream & roasted slides almonds .

Mille-Feuilles aux Fraises (Strawberry Napoléon)

Homemade puff pastry filled with fresh strawberries, raspberry coulis & homemade whipped cream flavored with Grand Marnier.