2009-12-31 20:00
Venue:
Choice of starters, main and dessert.
Contact venue for prices and reservations.
Menu
- Amuse bouches
- Starters
Seafood platter (oysters, langoustines, urchins)
or
Foie gras with apple chutney
or
Smoked and marinaded salmon and potatoes with salmon eggs - Lemon vodka sorbet
- Main course
Sea bass with green asparagus and lemon sauce
or
Turkey and stuffing, fricassee of vegetables with wild mushrooms
or
Grilled Charolais steak, "Maxime" potatoes, and green beans with truffle oil - Dessert
New Year's Eve chocolate extravagance
or
Norwegian omelette with chestnuts and vanilla
