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First Course

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Les huîtres

Three oysters, Pernod cream, chives

Domaine Martinolles Blanquette de Limoux, Chardonnay/Mauzac/Chenin,

Languedoc

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Second Course

 

Velouté de châtaignes

Roasted chestnut soup, morel mushrooms, crème fraîche

Maison Robert Olivier Cuvée de Saison Blanc, Alsatian blend, Alsace

*add seared 2 oz portion of foie gras  +$15

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Third Course

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Homard à l'américaine

Butter poached lobster, "Américaine" lobster cognac sauce, 

grilled asparagus, potatoes dauphine

Christophe Thorigny Vouvray, Chenin Blanc, Loire

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*Trou normande +$10

Boulard VSOP Calvados, pear sorbet

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Fourth Course

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Caille en sarcophage

Roasted quail stuffed with foie gras and fresh black truffle

served in puff pastry, madeira fig sauce

Château Vieux Chevrol Lalande de Pomerol, Merlot/Cab Sauv, Bordeaux

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Sorbet au citron

Lemon sorbet

*add 1 oz of Ciroc vodka to make it a "Colonel" +$8

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Dessert Course

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Bûche de Noël

Yule log, coffee jaconde, chocolate butter cream,

pistachio brittle, pistachio ice cream

Domaine de La Rectorie "Cuvée Thérese Reig" Banyuls,

Grenache/Carignan