1st COURSE
5 Festive Amuses Bouches
(Oysters, Sockeye Salmon, Duck, Scallops, Bison).
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2ND COURSE
Creamy Lobster Cappuccino with Black Truffle Breakings
Parmesan & Citrus-Fruit Cookies.
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3RD COURSE
Jewellery Box of Caviar by Maison Caviari Paris
Alaskan King Crab & Celery Salad with a drizzle of Lemon-infused Oil
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4TH COURSE

Gaspesian lobster, pineapple brunoise and silicorne.
Diabolic baby greens and flower petals.

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5TH COURSE
Dumpling of foie gras and buna shimeji glazed with maple butter,
truffled artichoke mousseline and seasonal flakes.
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6TH COURSE

Perfectly cooked langoustine tails, poached in shellfish butter, Jerusalem artichoke crush,
white butter with champagne, grated Alba white truffle.

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7TH COURSE

Appalachian venison filet mignon, juniper berry sauce.
Camerises confites, chestnut mousseline with hazelnut butter and salted chestnut.

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8TH COURSE

Mature triple-cream cheese with our own truffles,
mesclun of young shoots crunchy veils of candied fruit.

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9TH COURSE
Quebec apple crumble, lychee espuma, Tahitian perfume glacé flakes.
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10TH COURSE

Honey and butter roasted figs on a cloud of white chocolate,
pistachio ice cream with end-of-year flavors.

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11TH COURSE
Sweet Madness of Irresistible Mignardises
Fine Chocolates & Confections
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12TH COURSE
Gold dusted Maple Cotton Candy
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NEW YEAR’S CELEBRATION
*A glass of Dom Perignon or Cristal Roederer Champagne will be served, just before midnight.