Le 31 Décembre 2011
L’amuse Bouche
Smoked salmon and caviar croque monsieur, Kabocha squash soup
Lobster ravioli, caramelized cape scallops, lobster sauce
Poached loup de mer with truffle mousse, haricots verts, sauce blanquette
Duo of foie gras, seared and torchon
Chestnut soup
or
Artisan greens, fresh herbs, truffle vinaigrette
Kobe beef flat iron steak, sunchoke, sauce Bordelaise
or
Slow-roasted veal, fingerling potato, sauce Périgueux
or
Roasted venison
truffled celery root purée, Medjool dates and chorizo, juniper berry sauce
or
Roasted poussin, pommes purée, natural jus
Champagne Sorbet
Chocolate Bûche de Noël,
Chestnut mousse, pistachio strawberry dacquoise
Armagnac Prune Ice Cream
Mignardises
Chef Roland Liccioni, Cuisinier
