Au Petit Paris Bistro & Catering

New Year’s Eve – 5 Course Menu

$57.95 per person  (Plus tax & gratuity)

 1st Course - Amuse Bouche

 Hot duck consommé and black eye peas for good luck in 2015

 2^nd Course - Appetizer

(Select one)

Surf & Turf  Lobster bisque with ravioli stuffed with chicken, rosemary and provolone 

Crab and Shrimp Risotto Mix of fresh Lump of Crab and Shrimp served with Saffron aioli risotto and Lobster sauce

Homemade Foie Gras Terrine served with Spring Mixed Salad and a Black Truffle Infusion Vinaigrette, with Fresh Toasted Brioche (add $3)

Napoleon of Maine Lobster Tail and Avocado Salad served with a Spring Mix Bouquet and a Light Touch of Fresh Tarragon and Basil add $2

French Goat Cheese Frisée Salad, Crystallized Walnuts, Tomato Cherry with a Rosemary Honey Dressing

Traditional Burgundy escargot served in a puff pastry shell with a mesclun salad

3^rd Course

Citrus Beaune De Venise Trou Normand

4^th Course - Entrée

(Select one)

Domestic Lamb Shank cooked a la ficelle served with creamy parmesan Reggiano polenta, with glazed carrot and sautéed olive oil broccoli

Grilled 13 oz Angus ribeye with a beurre maitre d’hôtel, creamy potatoes aux gratin and sautéed garlic haricot verts

Tender Beef Cheeks slowly braised for 8 hours & extremely tender served with chive puree de pommes de Terre, glazed carrots & broccoli sautéed in olive oil 

Pan seared Duck Magret Roasted Indiana farm raised duck Magret a l’orange served with sweet potatoes mouseeline and etuvee of English peas

Large Seared Diver Sea Scallops, Mousseline of Fingerling Potatoes, Green Asparagus Heads sautéed in Olive Oil with a Truffle Demi-Glace of Chicken Sauce

Roasted Chilean Sea Bass Topped with Caramelized Red Onions Cooked in red wine served with Fresh Forest Mushroom and Asparagus Carnaroli Risotto & Pastis Sauce

Pan Seared Skinless Red Snapper Filet layered on top of sautéed baby spinach and garden vegetables which are slowly cooked in the oven and topped with a granny smith apple sauce

For a Vegetarian Plate please ask your waiter for information

5^th Course - Dessert

(Select one)

Tahiti Omelette layers of almond biscuit and vanilla rum ice cream covered with a caramel Italian meringue and served with a fruit coulis.

Profiterole - Choux paste filled with vanilla ice cream topped with homemade dark chocolate sauce and whipped cream

Crepes “Au Petit Paris” served with vanilla ice cream and hot chocolate sauce

Bec d’Alaska – chocolate and cherry/vanilla ice cream with a dark chocolate brownie, topped with Flambé Italian meringue and served with a red fruit coulis

Love Cake, Dark Chocolate sacher cake withVanilla/Chocolate Ganache Fudge, served with English Cream

Cheese Cake with blackberry twist, caramelized apples and lemon English cream

Chesses plate pick two: Brie, Raclette, st Nectaire, Port Salut, Swiss. Served with seedless grape, mesclun salad & crystallized walnut