NEW YEAR’S EVE

FIRST COURSE

BISQUE DE CEPE A L’HUILE DE TRUFFE
Porcini mushroom bisque, crème fresh, truffle oil

—or—

PETITE CROQUETTE DE BRIE DE MEAUX
Brie croquette, date, macro lettuce, lavender honey vin, pickled pear

SECOND COURSE

COQUILLE SAINT JACQUES AU FENOUIL
Pan seared scallop, fennel puree, citrus, crispy shallot

—or—

TARTELETTE DE POMME AU FOIE GRAS
Seared foie gras, apple tart, chestnut puree, port reduction

—or—

RAVIOLE IN CHAMPAGNE CREAM SAUCE
Chicken mousseline ravioli, champagne veloute, pine nut, truffle vierge

THIRD COURSE

FAUX-FILET DE BOEUF AU RAIFORT
Beef ribeye, horseradish gratin, asparagus, demi glace reduction

—or—

FILET DE SOLE DE DOUVRES ET SON BEURRE NOISETTE
Demi Dover sole, carnival cauliflower, brown butter sauce, pomme puree

—or—

MÉDAILLONS D’AGNEAU EN CROÛTE DE MOUTARDE
Lamb medallion, mustard crusted, rosemary jus, brussel sprout

FOURTH COURSE

TARTE CITRONNEE ET MERINGUE
Yuzu lemon tart, yuzu marmalade, white chocolate, raspberry gel, meringue