PAUL ETIENNE SAINT GERMAIN
CHAMPAGNE DINNER
AMUSE BOUCHE / FIRST COURSE
RAVIOLI FILLED WITH HOMEMADE RICOTTA
“Tradition” Champagne
APPETIZER
ENTREE
STEAMED SQUAB AND FOIE GRAS WRAPPED IN SAVOY CABBAGE
This dish cannot be served more than MEDIUM temperature
Mashed Potato, Chef Florent”s Specialty
“Divine” Champagne
DESSERT
Caramelized Tuile, Mascarpone Mousse, Strawberry au Poivre, Republica del Cacao Chocolate Mousse, Lemon Thyme Sorbet
“Exception” Champagne
MAKE A RESERVATION
GRAND CRU – BLANC DE BLANCS – 100% Chardonnay – Côte des Blancs (Cramant, Avize )
BRUT – Dosage: 8 g/l – Magnum 1500 ml “Vintage 2007”
GRAND CRU – (75% Pinot noir, Montagne de Reims & 25% Chardonnay, Côte des Blancs )
BRUT – Dosage: 8 g/l – Minimum 5 years aging)
90% PINOT NOIR, 10% CHARDONNAY – Montagne de Reims
BRUT – Dosage: 8 g/l – 4 years aging – Bottle 750 ml
GRAND CRU – Assemblage ( 60% Montagne de Reims & 40% Côte des Blancs )
BRUT – Dosage : 7g/l – Minimum 6 years aging – Special Bottle 750 ml
GRAND CRU – BLANC DE NOIRS – 100% Pinot Noir – Montagne de Reims ( Verzenay )
BRUT – Dosage : 7 g/l – Minimum 6 years aging – Bottle 750 ml
Grand Cru – Millésime 2006
50% Chardonnay, Côte des Blancs & 50 % Pinot Noir, Montagne de Reims.
BRUT – Dosage: 7 g/l – Unic harvest: 2006 – Bottled in March 2007 – Special Bottle: 750 ml
Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.
CHOICE OF
CANADIAN FOIE GRAS – OUR SPECIALTY
TERRINE OF FOIE GRAS, Coteaux du Layon, Mango Apricot Chutney add $5
Or
WILD MUSHROOM RISOTTO
Or
MILLEFEUILLE OF CRAB AND ZUCCHINI
Calamansi Vinaigrette
Or
HOT SEA SCALLOP IN ITS SHELL
CHOICE OF
“REINVENTED” TRADITIONAL “DUCK A L’ORANGE”
Carrots, Orange and Ginger Sauce
Or
BEEF FILET “PERIGOURDINE SAUCE”
Mashed Potato, Chef Florent’s Specialty, Winter vegetable, Truffle
Or
BARAMUNDI CRAB CONSOMME
Savoy Cabbage
CHOICE OF
DECONSTRUCTURED LOG
Caramelized Tuile, Mascarpone Mousse, Strawberry au Poivre,
Republica del Cacao Chocolate Mousse, Lemon Thyme Sorbet
Or
SELECTION OF HOMEMADE FRESH FRUIT SORBET
Passion Fruit, Lemon, and fresh Thyme, Griotte Cherry, Mango and Strawberry
Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.
TASTING MENU
CREATED BY FLORENT COURRIOL – CHEF DE CUISINE ALEXY GODOY
Available for 2 guests or even number of guests ONLY
AMUSE BOUCHE / FIRST COURSE
DUO OF CANADIAN FOIE GRAS: PAN SAUTEED FOIE GRAS &
POACHED FOIE GRAS IN KOMBU AND BONITO BROTH
SECOND COURSE
Choice of
LANGOUSTINE
Urchin. Watermelon, Tomato Strawberry Dressing
Or
FRESH WILD MUSHROOM RISOTTO
THIRD COURSE
BARAMUNDI, CRAB CONSOMME
Savoy Cabbage
FOURTH COURSE
FIFTH COURSE
DESTRUCTURED LOG
Tuile, Mascarpone cream, Marinated Strawberry,
Lemon Sorbet, Chocolate Mousse
Price: $115 per person food only; add $65 for pairing wines. Tax and Gratuity not included
Optional: ASSORTMENT OF FRENCH CHEESES – Add $16 for 2
Additional wine pairing $7.00
MAKE A RESERVATION
Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.
COLD APPETIZERS
Or
Or
warm entrees
Or
Or
DESSERTS
ASSORTMENT OF HOMEMADE FRUIT SORBET
Mixed berries
A LA CARTE
CREATED BY FLORENT COURRIOL – CHEF DE CUISINE ALEXY GODOY
APPETIZERS
CANADIAN FOIE GRAS – OUR SPECIALTY
ENTREES
Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.