Holiday menu

Lunch menu

Soup

• Germiny Soup

Appetizers

• Chicken liver mousse, brioche, onion jam
• Chablis-Style Snail Puff Pastry
• Endive and arugula salad, sherry vinaigrette, almond-crusted goat cheese
• Plate of smoked salmon, seasoned cottage cheese, apples, bagel chips
• Foie gras terrine, pear and ginger jam, homemade brioche
  +12

Plates

• Vegetable tian terrine with almond-crusted goat cheese
• Forest-style cochiglie, thinly sliced chicken, with a morel-infused sauce
• Veal Blanquette
• Beef or salmon tartare, French fries, and salad
• Pan-Seared Salmon Fillet with Lemon Butter Sauce
• Lobster puff pastry with Pineau des Charentes sauce
  +10
• Eggs Benedict with smoked salmon or bacon and sausages on an English muffin
• Lévêque-style pike quenelles with Nantua sauce
• Beef tongue, pepper sauce, French fries, and salad
• Braised Lamb Shank with Baby Vegetables
  +15

Desserts

• Frozen nougat with raspberry coulis
• Chocolate Treat and Tarragon Parfait
• Floating Island
• Coffee Éclair

$85

Evening menu

Soup

• Germiny Soup
• Saffron Fish Soup

Appetizers

• Foie gras terrine, homemade brioche, pear and ginger jam
• Half a dozen oysters on the half-shell, lemon caviar
• Three-meat pâté en croûte (pork, chicken, and duck) with foie gras
• U10 scallops on a bed of endives
• A pairing of white and black blood sausage, apples, and wild mushroom sauce
• Trout and smoked salmon duo, maple-flavored goat cheese mousse, sliced white bread toast

Plates

• Duck breast, rich cranberry sauce, cranberry chutney, gratin dauphinois
• Pan-seared Icelandic cod, shellfish broth, Mujol caviar, and parsnip purée
• Poultry and veal sweetbreads vol-au-vent with foie gras supreme sauce
  +5
• Lobster and Seafood Vol-au-Vent, Cream of Pineau des Charentes Soup
  +5
• Rossini filet mignon, Périgueux sauce, Dauphine potatoes
  +20

Desserts

• Coffee Éclair
• Chocolate Treat, Tarragon Parfait
• Flambéed rum baba, candied fruit
• Floating Island, Rum Custard

$150