New Year's Eve Menu

Chef de Cuisine Steven O' Neil  | Sous Chef Austin Reichold | Pâtissier Cat Schlink | Chef Tournant Tanner Feich

Four-course menu available 5 - 10 PM

 

Make Your Reservation

 

Haut Bistro Menu

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Celebrate the arrival of Black Truffles!
Menu items marked with ❖ pair well with black truffles.
$MKT supplemental per course

 

CUSTOMIZE YOUR MEAL

SELECT ONE FROM EACH OF THE following:

Hors D’Oeuvres

your small starter appetizer

Gourmandises

your small middle course

PLATS PRINCIPAUX

your main course

DessertS

your small dessert course

 

 

Hors D’Oeuvres

your small starter appetizer

❖ Foie Gras Mousse

Cured and marinated foie gras mousse, pate d’brisee, pickled mustard seed, cherry compote supplemental $8

Tarte au Chevre

LaClare Farms goat cheese tart, caramelized Belgian endive, fresh ginger, honey-mustard sauce

❖ Oeuf Mollet a la Lyonnaise

Soft-boiled egg lightly-breaded and fried on a bed of frisée with bacon lardon, porcini mushroom, caramelized shallot.
Served with duck liver mousse and brioche toast supplemental $6

❖  Tartare de Filet de Veau

Chopped raw veal tenderloin, capers,
Dijon mustard, egg yolk, grilled baguette

Salmon Rillette

Smoked salmon, whipped salmon rillette, cucumber, diced shallots, capers,
preserved lemon vinaigrette

Salade Betteraves

Roasted beets with French feta cheese, watercress, pistachio, caramelized fennel vinaigrette

Gourmandises

your small middle course

Ravioli au Homard

Lobster ravioli with a rich brandy lobster cream sauce, brussels sprouts, tarragon supplemental $8

 

Moules Curry

East coast mussels steamed in white wine cream broth with vadouvan curry, served with bistro frites

❖ Soupe aux Champignon

Creamy sherry mushroom soup with roasted chestnut, black truffle, chive

Coquilles Saint-Jaques

Seared sea scallops, mache salad, sautéed porcini mushrooms, brown butter mushroom vinaigrette

Tartine aux Légumes-Racines

Roasted root vegetables in a flaky tart shell,
melted Raclette cheese, fresh herb salad

Soup a l’Oignon

Our signature baked French onion soup, toasted baguette, gratinée gruyère cheese

PLATS PRINCIPAUX

your main course

❖ Gnocchis de Homard

Poached lobster, Parisienne-style gnocchi, fennel, mixed wild mushrooms, vin blanc, tarragon supplemental $15

Poule de Pintade

Roasted Guinea Hen, apple-brandy cream sauce, bacon-roasted brussels sprouts, brown butter apples supplemental $10

Truite Meuniere

Sautéed filet of river trout, fingerling potatoes, French beans, brown butter-lemon sauce

Steak Frites du Lake Park Bistro

Grilled 8 oz hanger steak and bistro frites with your choice of red wine shallot butter, Roquefort butter, or maître d’ hotel butters

Boute de Côte Braise

Braised beef short rib, celeriac purée, honey-glazed carrots, pearl onions, black truffle-Madeira sauce supplemental $10

Tournedos a’ la Rossini

6 oz filet, pan-seared, rich foie gras Bordelaise sauce, potato mousseline, shallot butter French beans, foie gras butter supplemental $15

Desserts

 

Fraises et Champagne

White sponge cake, strawberry cremeux,
champagne crème diplomat, fresh strawberries

Tarte au Citron

Sable crust, lemon curd, crushed Sicilian pistachio, toasted honey meringue

Trio Festif de Sorbets

Rosè, white peach, and pomegranate sorbet,
fresh pomegranate and white peaches

Yves Mousse

Milk chocolate and chai ice cream,
chai Anglaise, warm spice tuile

 

Clafoutis aux CERISES

Warm brown butter cake, dark cherries, tart cherry gelee, bourbon ice cream

Plat de Fromage

Triple crème St Andre Cheese, Quince paste, black truffle honey, sliced baguette supplemental $6