La Grande Boucherie

3 COURSE Prix Fixe DINNER $165 New Year’s Eve

1ST CHOICE OF HORS D’ OEUVRES 2ND CHOICE OF PIÈCES-DU-BOUCHER OR LARGE FORMATS OR PLATS PRINCIPAUX 3RD CHOICE OF DESSERT

1 ST COURSE ~ CHOICE OF

HORS D’ OEUVRES

• SOUPE À L’OIGNON

  Traditional French onion soup, croutons and Gruyère

• BISQUE DE HOMARD

  Lobster bisque, lobster meat, fleuron and whipped cream

• MOULES DIJONNAISE

  Garlic, shallots, thyme, light mustard cream

• LES ESCARGOTS

  Snails, shallots, lemon, parsley and garlic butter

• STEAK TARTARE

  Beef tenderloin, capers, cornichons, shallots, quail egg and pommes gaufrettes

• POULPE GRILLÉ

  Grilled octopus, chili oil, saffron roasted potatoes

• SALADE MESCLUN AU CROQUETTE DE CHÈVRE

  Mixed greens, goat cheese croquettes, apples, tomatoes, candied walnuts, balsamic

• PROSCIUTTO DE CANARD

  Date cream, figs, onions, capers

• MOUSSE DE FOIE GRAS

  Homemade duck liver mousse, cherries and crostini

2ND COURSE ~ CHOICE OF

PIÈCES - DU - BOUCHER

• STEAK FRITES

  12 oz Grass-fed NY strip steak, herb butter, pommes frites

• ENTRECÔTE GRILLÉE

  12 oz Australian grass-fed ribeye

• CÔTELETTES D’AGNEAU

  Roasted lamb rack, celeriac gratin, garlic rapini, tomato/rosemary jus

• CÔTE DE PORC AU DIANE

  Grilled pork tenderloin medallions, pommes purée, Diane sauce

• FILET DE BOEUF «AU POIVRE»

  Pepper crusted beef tenderloin, mashed potatoes and green peppercorn cream sauce

• SAUCES

  Bordelaise, Béarnaise, Peppercorn, Diane Sauce

2ND COURSE ~ CHOICE OF

LARGE FORMATS

• 2ND COURSE FOR 2 PPL

• CÔTE DE BOEUF POUR DEUX

  48 oz tomahawk ribeye, herb roasted bone marrow, Bordelaise sauce

  • add on25,00 US$

• CHATEAUBRIAND POUR DEUX

  Mashed potatoes, seasonal vegetables, bone marrow, Bordelaise sauce

  • add on25,00 US$

• 2ND COURSE FOR 4 PPL

• PLATEAU DU BOUCHER POUR QUATRE

  Large format signature plate with house selection of sauces and dry-aged meat; filet mignon, bavette steak, bone-in NY strip

  • add on25,00 US$

2ND COURSE ~ CHOICE OF

PLATS PRINCIPAUX

• Pappardelle Bolognese

  Beef and veal ragu, tomatoes, fresh pasta, ricotta salata

• Eggplant Gâteau

  Provençal style ratatouille ragoût

• Boeuf Bourguignon

  Traditional French braised beef, carrots, mushrooms, bacon, pommes purée

• Cassoulet Toulousain

  Traditional white bean casserole, duck confit, pork belly, breadcrumbs, Toulouse sausage

• Coq au Vin

  Braised chicken, red wine reduction, bacon, carrots, mushrooms

• Saumon Rôti

  Faroe Island salmon (10 oz), escovitch sauce, vegetables

• Loup de Mer

  Roasted potatoes, herb butter, lemon

• Wagyu Burger

  Wagyu blend, truffle dijonnaise, caramelized onions, Gruyère, pommes frites

• Les St Jacques Rôties

  Scallops, squash purée, lentils (4 pieces)

3RD COURSE CHOICE OF

Desserts

• CRÈME BRÛLÉE

  Soft and creamy vanilla Malagasy crème brûlée

• MILK CHOCOLATE/CARAMEL TART

  Satilia milk chocolate ganache, caramel, fleur de sel

• BASQUE CHEESECAKE

  Served with a choice of sauce: sea salt caramel sauce/chocolate sauce/mixed berry coulis

• COMME UN PARIS-BREST

  Choux pastry, banana gel, caramelized peanuts, peanut crème légère and banana crème anglaise

• PROFITEROLES

  Choux craquelin, vanilla ice cream, Valrhona dark chocolate 62% sauce, vanilla Malagasy Chantilly

• CELEBRATION LOG

  Light vanilla and citrus fromage blanc mousse, mixed berry jelly, and crispy milk chocolate pop corn

À La CARTE Add Ons GARNITURES BAR - À - HUÎTRES Fromage

Garnitures

• PETITE SALADE14,00 US$

• CELERY ROOT GRATIN16,00 US$

• POMMES FRITES16,00 US$

• POMMES PURÉE16,00 US$

• HARICOT VERTS ALMONDINE16,00 US$

• CHAMPIGNONS16,00 US$

• SMOKED GOUDA MACARONI GRATIN16,00 US$

BAR - À - HUÎTRES

• Plateau de Fruits de Mer $125

  Le Petit 2-3pp

• Plateau de Fruits de Mer $215

  Le Grand 4-6pp

• Huîtres - Oysters $4.5/pc

• Crevettes - Shrimp $33/4pc

• Palourdes - Clams $3.5

• Homard - Lobster - MP

• Seafood Salad - $31

• Caviar « 30g - $155

  Brioche toast, blinis, crème fraîche, chives

Fromage

$14

• St-André

• Tomme De Savoie

• Petit Basque

• Roquefort

• Camembert

• Comté

*

• CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS