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Christmas Eve Dinner 2018


 


SOUP

 

BISQUE DE SAINT EUVERTE

(Lobster Bisque)

 

CHOICE OF SECOND COURSES

 

RÉGAL DE SAINT MARCEAU

(Cold Lobster Tail, Prawns & Scallops with Home Made Mayonnaise)

 

VERDURE DE SAINT CYR-EN-VAL

(Little Gem Lettuce, Truffle Cheese, Avocado, Mango, a Deviled Egg & Foie Gras)

 

 

CHOICE OF ENTREES

 

POISSON DE SAINT LAURENT

(Pan Seared Chilean Sea Bass with a Creamy White Wine Tarragon Sauce)

 

LAPIN DE SAINT LYE-LA-FORÊT

(Rabbit with Mushrooms, Herbs & White Wine Sauce)

 

BONHEUR DE SAINT AIGNAN

(Roasted Lamb Top Sirloin with Red Wine Shallot Sauce)

 

METS DE MONSEIGNEUR DUPANLOUP

(Filet Mignon with Chanterelle Sauce)

 

 

FOURTH COURSE

 

FROMAGES DE SAINT PATERNE

(Brie, Goat Cheese & Roquefort)

 

 

CHOICE OF DESSERT

 

SOUFFLÉ SAINTE CROIX

(Grand Marnier Soufflé)

 

GOURMANDISE DES TROIS ROIS

(Dark, White & Milk Chocolate Cake)

 

RAFRAICHISSEMENT DE SAINTE JEANNE D’ARC

(Fresh Berries with Crème Anglaise)

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