New Year’s Eve
3 COURSE Prix Fixe DINNER $145 New Year’s Eve
1 ST COURSE ~ CHOICE OF
HORS D’OEUVRES
-
SOUPE À L’OIGNON
Traditional French onion soup,
croutons, Gruyère -
BISQUE DE HOMARD
Classic lobster bisque, diced lobster meat,
Brandy-scented cream, crostini -
SALADE LYONNAISE
Frisée, red onion, medium boiled egg,
dijon vinaigrette, seared smoked bacon -
*STEAK TARTARE
Beef tenderloin, capers, cornichons,
shallots, quail egg -
FOIE GRAS TERRINE
Homemade duck liver mousse,
cherries, crostini -
Les Escargots 12 pcs
Snails, shallots, lemon, parsley, garlic butter
-
MOULES FRITES DIJONNAISE
White wine and light mustard broth, garlic, shallots, thyme, fine herbs Served with hand-cut frites
1ST CHOICE OF HORS D’OEUVRES
2ND CHOICE OF PIÈCES-DU-BOUCHER OR LES GRANDS FORMATS OR PLATS PRINCIPAUX
3RD CHOICE OF DESSERT
2ND COURSE ~ CHOICE OF
PIÈCES DU BOUCHER
-
*Prime Steak Frites
10 oz NY strip steak, herb butter, pommes frites
-
*Entrecôte Grillée
12 oz Ribeye steak, seasonal vegetables
-
*Dry-Aged Prime NY Strip
28 Day dry-aged prime NY strip, 12 oz
+ $15 add on -
*Dry-Aged Ribeye
28 Day dry-aged ribeye, 14 oz
+ $15 add on -
*Filet de Boeuf «Au Poivre»
Pepper-crusted beef tenderloin,
mashed potatoes, green peppercorn cream sauce -
SAUCES
Bordelaise, Truffle Butter, Béarnaise, Peppercorn
LES GRANDS FORMATS
-
2ND COURSE FOR 2 PPL
-
Côte de Boeuf “Porterhouse”
32 oz Prime beef, seasoned bone marrow,
roasted garlic, watercress
+ $25 add on per person -
Chateaubriand pour Deux
Pommes purée, seasonal vegetables,
seasoned bone marrow
+ $25 add on per person -
2ND COURSE FOR 4 PPL
-
Plateau du Boucher pour Quatre
Large format of signature meats. Prime dry-aged NY strip, entrecôte, beef tenderloin, with house selection of sauces, watercress
+ $25 add on per person
PLATS PRINCIPAUX
-
MUSHROOM RAVIOLI
Truffle beurre fondue, black pepper,
Pecorino, lemon -
*LOBSTER LINGUINE
Lobster, garlic, shallots, confit tomatoes,
Espelette pepper -
CONFIT DE CANARD
Confit duck leg, French green lentils,
butternut squash, truffle-scented duck jus -
*BOUCHERIE BURGER
Wagyu blend, remoulade sauce, Gruyère,
crispy onions, hand-cut pommes frites -
BOEUF BOURGUIGNON
Traditional French braised beef, carrots,
mushrooms, bacon, pommes purée -
*SAUMON
Pan-roasted salmon filet, melted leeks, curry-scented spaghetti squash, scallions, herb oil
-
*COQUILLES ST JACQUES
Sea scallops, wild mushrooms, Gruyère,
fine herbs, mushroom velouté
3RD COURSE ~ CHOICE OF
Desserts
-
Crème Brûlée
Soft and creamy vanilla Malagasy crème brûlée
Caviar (+$35) -
Paris-Brest
Choux pastry, hazelnut cream,
praline paste, caramelized hazelnuts -
Vanille/Poire Entremet
Vanilla mousse, pear confit,
vanilla crumble, pear sauce -
Basque Cheesecake
Served with vanilla crème fraîche with choice of sauce:
mixed berry coulis/chocolate sauce/sea salt caramel
Extra sauce: $3 -
Mousse au Chocolat
Valrhona 62% dark chocolate mousse, cocoa nibs,
mixed berry sauce, fresh raspberries
Served with a warm dark chocolate sauce
À La CARTE Add-OnsGARNITURESBAR - À - HUÎTRESFromage
GARNITURES
-
Pommes Frites $14
-
Pommes Purée $14
-
Champignons Glacés au Porto $16
-
Fall Mixed Vegetables $16
-
Macaroni au Gouda Fumé $16
-
Petite Salade $14
*BAR À HUÎTRES
-
Plateau de Fruits de Mer
Le Petit 2-3pp $125
Le Grand 4-6pp $215
-
Huîtres - Oysters $4.5/pc
-
Crevettes - Shrimp $35/4pc
-
Palourdes - Clams $3.5
-
Homard - Lobster - $75
-
Caviar « 30g - $175
brioche toast, blinis, crème fraîche, chives
FROMAGE
$15-
Saint-André
-
Roquefort
-
Camembert
-
Comté
*These items are served raw, undercooked or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.