Christmas Eve 2010
Friday, December 24
~
Amuse Bouche
Seared Foie Gras Chestnut
Cream with Hazelnut Emulsion
~
Roasted Scallop
Black Truffle with Celery
and Potato Souffle
~
Langoustine Ravioli
Sea Urchin Coulis, Salsify
and Artichoke Jerusalem
~
Pan Seared Filet of Venison
Pumpkin Gnocchi, Dates, Lemon Confit and Pepper Sauce
~
Pre Dessert
~
Buche De Noel
Tradtional French Dessert
~
Petit Four

$105 per person/
$65 Wine Pairing Available

New Year's Eve 2010
Friday, December 31
~
Amuse Bouche
Foie Gras Terrine Celery Gelee, Truffle Ice Cream and
Orange Brioche
~
Scrambled Egg
Served in its Shell with Whipped Cream and Ostera Caviar
~
"Pot Au Feu" of Lobster
Crab Ravioli, Winter Vegetables and Coriander
~
Sea Bass
Fregola with Black Truffle
cooked Risotto Style
~
Pastilla of Venison
Fig, Quince, and
Grand Veneur Sauce
~
Pre Dessert
~
Dark Chocolat
Chestnut Cream and
Caramel Ice Cream
~
Petit Four

$155 per person/
$75 Wine Pairing Available