Christmas and New Year's Eve Menus

Christmas Weekend

Saturday December 22
Sunday December 23
Monday December 24


Christmas weekend menu

Picture perfect double oxtail consommé
with foie gras slivers “still cooking”
Prosciutto chips

Caribbean sweet Lobster and seaweed salad en martini
Foam of chicken juice emulsified with poppy seed oil
Spoon of reduced balsamic gelée with strawberries

Braised Capon belly rolled with truffle mushroom
Chocolate ball rubbed in spices
Boudin cappuccino

Medallion of fork tender Venison
Your last chance to taste the real Grand Veneur sauce.
Lady apple, cranberry relish and vegetables
or
Grand tasting of imported cheeses with fruits and nuts toast point

Bûche de Noel with chestnut marmalade and marrons glacesCoffee, Tea and Mignardises


New Year Weekend

Saturday December 29
Sunday December 30
Monday December 31

New year’s weekend Menu

Warm oyster with emulsified bacon jus

Soufflé of Sole mousse au gratin with Comte
*****
Foie gras skewer with California date in balsamic.

Crisp Goose confit with cornichon julienne en relish.

Minuscule atriaux from the Alps over potato matafan.
*****
Dover sole roulade with smoked salmon. Duck egg Holidays sauce

Shredded Artic char martini with Vodka mousse
*****
Slice of Venison skewered with chestnut, glazed with Devil sauce

Chicken wing poached in truffle essence

Buffalo rib in 24 hours red wine mushrooms braising
******
Zee Britt’s Stilton marinated with Port wine
*******Three-step desserts follow by coffee and Mignardises