New Year Menu

Cocktails wine and champagne ideas

2010 fizz
(champagne ,raspberry puree, benectine liquor , mint leave)

Fleur de champagne rose Perrier jouet

White blueberry chocolate martini

Pomegranate grenadine lime marguerita

HORS D’OEUVRE

Crispy langoustine ,courgette fritter and pomegranate pesto balsamic syrup

Seared salmon micro green , scallions blinis and caviar and crème fraiche

Fresh oyster and crispy shallot ,vinegar gelee and lemon confit

Alaskan king crab California rolls banana and Thai peanut vinaigrette

Lamb burger brioche with truffle oil with tomato confit mozzarella

Lobster, pink grapefruit , avocado , Mango on a porcelain spoon with pink peppercorn
lime juice cilantro gelee

Crispy duck pancake with blackcurrant and cucumber

Foie gras terrine poached port figs, Valencia orange & pain d’epice

Lobster & tomato bisque shot cream foam

Parma ham wrapped figs with port wine glazed

and chevre
 Appetizers
*********************
Wild mushroom truffle bisque with
crème fraiche

Smoked goose ,foie gras and figs with brioche

Mache sauterne gelee shot

Tangerine tomato soup tomato tartar and ricotta basil sorbet

Wood roasted asparagus arugula ,romesco, manchego and grill corn

2 ways duck
Smoked duck breast with green papaya salad & blackcurrant
with duck leg confit

Pan seared diver scallops with caramelized leeks scallion butter

Ahi tuna tartar with herbs salad Persian cucumber parmesan tuile Ginger Olive oil
Goat cheese and quail with chanterelle mushrooms ravioli and parsley jus

Main course

Pan seared Filet mignon roasted artichoke, thyme and chorizo

Santa Barbara shrimp with sea urchin quenelles

Veal scaloppini with celery and beet tartar merlot sauce

Roasted new Zealand rack of Lamb Dijon mustard hazelnut crust au jus

Pan seared halibut with a scallion butter and roasted grill corn and
crispy squash bloss
Grilled stripped bass with caramelized orange and ginger essence

Cod and clams paupiette with curry sauce black beans

yellow pepper confit

wild king Salmon with a Crayfish and spinach mousse,

persimmon butter
 Vegetables
************
Roasted petites mushroom and pomegranate and broccoli
Haricot vert and fennel
Roasted leeks timbale gratinee
Artichoke and fresh corn polenta
Courgette and yellow squash gratin and burrata cheese
Roasted winter roots vegetable
Wood fire roasted asparagus and Portobello mushrooms

Starch
**********
Carrot risotto with pineapple and raisins
Roasted garlic and fennel flan
Classic potato gratin with truffle oil
Pumpkin ravioli with roasted hazelnut , sage cream
Sweet mashed potatoes and apple cranberry butter
Curry toasted pine nuts couscous with vegetable cruda

DESSERT
Plateau de fromage
(Selection of fine cheese)

Apple 3 ways
Tart Tatin, cinnamon beignet, charlotte and calvados sauce

Millefeuille aux fruits rouges white chocolate mousse

Caramelized Banana tart coconut cream and caramel sauce

Almond crepe soufflé with a lemoncello zabaglione

Meyer lemon and kumquat confit

Green chartreuse soufflé with a roasted coconut gelato

Pistachio sauce

Three chocolate terrine with orange and pistachio

French macaroon :
Apricot, lemon , white chocolate ,raspberry pistachio marzipan
Belgium and French Chocolate
& truffle