Christmas Eve Menu - Dine In

WELCOMING GLASS OF CHAMPAGNE

AMUSE BOUCHE

FIRST COURSE

Maine Lobster Bisque

with Cognac Braised Lobster

Oyster Rockefeller

Blue Point Oysters on the Half Shell, Spinach

Parmesan and a Drizzle of Hollandaise, Finished with Pernod

NM Bison Filet Mignon Carpaccio

Truffle Oil and Mushroom Emulsion, Dijon Crème Fraiche, Capers, Crostini

Chestnut Soup

Roasted Chestnuts, Cream, Candied Pancetta Wafer

Fromage de Chèvre en Croute

Broiled French Goat Cheese in a Pastry Puff, Bed of Greens, Radish

Olive Oil and White Wine Dijon Dressing

Scallop and Endive

Artichoke Heart, Belgium Endive, Mixed Greens, Lemon Dressing

MAIN COURSE

Prime Rib Poivre Vert and Cognac Flambé

French Traditional Crushed Green Pepper and Cognac Flambé Prime Rib

Fork Crushed New Crop Potatoes, Cresson

Lacquered Cornish Hen

Cardamom, Sweet Spices and Wild Honey Lacquered Prosciutto Wrapped Whole Hen, Mashed Parsnip, Leek en Papillotte

Osso Buco

Osso Buco Slowly Braised in a Rich Cabernet and Mushroom Sauce

Served Over House Made Spaetzle

Seafood Vol au Vent

Puff Pastry Filed with Scallop, Fish, Shrimp

Sweet Peas and Carrots in a Creamy Wine Sauce

Sea Bass and Mango

Seared Seabass, Ginger and Mango Wine Sauce, Rice

Vegetables and Couscous

Zucchini, Potato, Carrot, Chickpea, Raisin, Spices, Couscous

DESSERTS

Buche de Noël

Chocolate Ganache or Hazelnut Christmas Log

Assortment of Desserts Prepared by Pastry Chef Paul Perrier

Tartes, Cakes, Chocolates

Prix Fixe $115