Christmas Dinner Menu 2011

APPETIZERS

Lobster Bisque  11

Homemade creamy lobster bisque

Traditional French Onion Soup   9
 With caramelized aged Gruyere.

Roquefort Salad    14

Belgium endive and baby greens with a creamy Roquefort vinaigrette,

 red grapes, and toasted walnuts

Tuna Tartar    17

Fresh tuna with a ginger sesame sauce

Warm Onion Tart with Goat Cheese   14

Flaky puff pastry with caramelized onions, nicoise olives,

and farmed Vermont goat cheese

Wild  Mushroom Ravioli   15/ M.C.   23

Homemade ravioli covered in a white truffle sauce

 with shaved aged parmesan

Grilled Shrimp Arugula Salad  15 / M.C. 22

Jumbo shrimp  grilled over crispy arugula

with a citrus vinaigrette and aged parmesan

Provencal Risotto  15/ M.C. 20

Albacore rice with vegetables stock,

Proven�al vegetables  with aged parmesan

MAIN COURSES

Striped Sea Bass   31

Slow baked in a natural tomato broth with soft leeks

Lobster Bouillabaisse  32

Chunks of monk fish ,scallops, calamari,

shrimps, mussels and clams in a lobster broth

Lemon Chicken   26

Oven roasted chicken with au jus lemon sauce

Coq Au Vin   25

Slow cooked marinated chicken and pearl onions,

mushrooms served with mashed potatoes

Moulard Duck  32

Crispy duck breast in a Port wine sauce

over a hash of fresh corn, spinach and caramelized potatoes

Filet Mignon 35

Herb rubbed buttery filet  classic b�arnaise sauce

and potato galette with asparagus tips

Angus Hanger Steak  28

Pan roasted hanger steak in a classic red wine sauce

with sauteed vegetables and french fries

Braised Lamb Shank 35

Colorado lamb slow cooked with sage

over root vegetables with tomato confit

Wild mushrooms 6.         Haricot Verts  6.        Pommes Frites 6.

  Truffled Mashed Poataoes 6.

Bon Appetit!

$ 65.00  between 5:00pm to 7:45pm

&

$ 85.00 between 8:00pm to 12:00am

APPETIZERS

Lobster Bisque 

Homemade creamy lobster bisque

Roquefort Salad   

Belgium endive and baby greens with a creamy Roquefort vinaigrette,

 red grapes, and toasted walnuts

Warm Onion Tart with Goat Cheese  

Flaky puff pastry with caramelized onions, nicoise olives,

and farmed Vermont goat cheese

 Lump Crab Napoleon

Fresh crab meat with celery mousse combine with layers of roasted red peppers,

portabella mushrooms and zucchini confit accented with arugula greens

Wild  Mushroom Ravioli  

Homemade ravioli covered in a white truffle sauce

 with shaved aged parmesan

Grilled Shrimp Arugula Salad 

Jumbo shrimp  grilled over crispy arugula

with a citrus vinaigrette and aged parmesan

MAIN COURSES

Seafood Risotto

Jumbo shrimp and scallops over basil risotto

accented with portabella mushrooms and white truffle oil

Surf and Turf $ 10.  added charge

Grilled ¼ pound lobster tail with salted butter, petit filet mignon

and classic béarnaise sauce with potato galette and asparagus tips

 Lemon Chicken  

Oven roasted chicken with au jus lemon sauce

over couscous with dried fruits

  Moulard Duck 

Crispy duck breast in a Port wine sauce

over a hash of fresh corn, spinach and caramelized potatoes

Medallions of Veal $ 10. added charge

Sliced medallions of herbed rubbed veal with a Foie Gras sauce,

roasted potatoes and sauteed vegetables

 Braised Lamb Shank

Colorado lamb slow cooked with sage

over root vegetables with tomato confit

SWEETS

Vanilla Crème Brulee

Classic crème brulee with fresh vanilla beans

Chocolate Tart

Warm chocolate tart with pistachio ice cream

 Apple Tart

Warm apple tart on puff pastry with vanilla ice cream

Chocolate Mousse

Chocolate mousse with toasted almonds and fresh berries

 Park Bistro French Cheese Cake 

Creamy mascarpone cheese with cream fraiche light as a feather

and raspberry coulis

Happy New Year!