New Year’s Eve 2009
First Course:
Lobster Bisque
Second Course:
Choice of
Chicken bouchee with wild mushrooms,
carrot & chives flan
or
Seafood bouchee with shrimps, scallops, mussels, salmon served
with a compote of small vegetables with crab
(both bouchees are served with Himalayan Basmati rice flavored with beet juice)
Main Course:
Choice of
Beef Wellington Napoleon with mushroom Tatin,
Truffle sauce & potato gratin
or
Oven roasted herb rack of lamb served with a
duo of gratins and forest fruits
or
Monkfish Mediterranean cassolette with Truffle
cognac cream sauce & broccoli 4 spices flan
Dessert
Trio of festive desserts by Laurent
