December 31st, 2023
4 Course Prix Fixe Menu
Followed by Dancing to The BIG Band!
Lobster & Jumbo Lump Crab Salad
blood orange vinaigrette
❖❖❖
Wild Mushroom Agnolotti
morel & port wine sauce
Pan Roasted Halibut
champagne beurre blanc, wild american sturgeon caviar
or
Duo of Beef
Cabernet Braised Short Rib & Filet Mignon
celery root puree
Chocolate 'Réveillon'
Mignardises
$195
not including beverage, tax or gratuity
Stéphane Motir, Executive Chef
❖❖❖ Menu subject to change
