New Year’s Eve at Jean-Robert's Table: Le Reveillon de Saint Sylvestre

New Year’s Eve: Le Reveillon de Saint Sylvestre

Ring in the New Year with us in one of three ways!

At the bar for a Lobster-Truffle Dinner Tray: four courses $50

In the dining room:

First seating begins at 6 p.m. Three courses for $80 Wine pairings, additional $45

~ MENU: Soiree de la Saint Sylvestre 2014 ~
                                   

Duo of Salmon, Kentucky Caviar Crème Fraiche, French Lentil, Quail Egg
J. Laurens, Cremant, N/V
~~~

Select one of the Following:
Maine Lobster Salad, Pomegranate and Grapefruit, Avocado, Celery Root Remoulade, Arugula, Radish
Labbe Abymes Savoie, 2014
or
Virginia Oysters, Champagne Sabayon, “Rockefeller” Style,
Fine Tart of Fennel, Shiitake Mushrooms, Fondue of Leeks with Saffron
Chateau Soucherie Chenin Blanc, Loire Valley, 2013
or
Seared Foie Gras, Pineapple, Kumquat, Apple, Pink Peppercorn, Black Quinoa, Duck Confit & Dried Cherry in Phyllo
Chateau Roumieu-Lacoste, Sauternes, 2013
~~~
Select one of the Following:
Sea Bass with Truffle Beurre Rouge, Wilted Rapini, Chantrelle Mushrooms, Parsnips, 
Spaghetti Squash, Butternut Squash Puree
Joel Rochette Beaujolais Villages, 2014

or
Beef Tenderloin, Cabernet Sauce, Shallot Confit, Fondue of Creamy Spinach and Carrots, Dauphinois Potatoes,
 Roasted Asparagus, Confit Tomatoes and Wild Mushrooms
Chateau La Rame,Bordeaux, 2012
or
Medallion of Venison with Poivrade Sauce, Cranberry Compote, Duo of Chestnut, Sweet Potatoes,
 Wild Mushrooms, Fondue of Cabbage, Goat Cheese Flan
Francois Villard “L’Appel des Sereines”, Rhone Valley, 2012
~~~
Ode a la Gourmandise
Our Festive Assortment of Sweets
~~~
Jean-Philippe Macarons and Chocolate from French Crust Café
 

 

Second seating begins at 8:30 p.m. Five courses $130 Wine Pairings, additional $60

MENU: 

Duo of Salmon, Kentucky Caviar Crème Fraiche, French Lentil, Quail Egg
J. Laurens, Cremant, N/V
~~~
Maine Lobster Salad, Pomegranate and Grapefruit, Avocado, Celery Root Remoulade, Arugula, Radish
Labbe Abymes Savoie, 2014
~~~
Seared Foie Gras, Pineapple, Kumquat, Apple, Pink Peppercorn, Black Quinoa, Duck Confit & Dried Cherry in Phyllo
Chateau Roumieu-Lacoste, Sauternes, 2013
~~~
Sea Bass with Truffle Beurre Rouge, Wilted Rapini, Chantrelle Mushrooms, Parsnips, 
Spaghetti Squash, Butternut Squash Puree
Joel Rochette Beaujolais Villages, 2014
~~~
Please Select one of the Following:
Beef Tenderloin, Cabernet Sauce, Shallot Confit, Fondue of Creamy Spinach and Carrots, Dauphinois Potatoes,
 Roasted Asparagus, Confit Tomatoes and Wild Mushrooms
Chateau La Rame,Bordeaux, 2012
or
Medallion of Venison with Poivrade Sauce, Cranberry Compote, Duo of Chestnut, Sweet Potatoes,
 Wild Mushrooms, Fondue of Cabbage, Goat Cheese Flan
Francois Villard “L’Appel des Sereines”, Rhone Valley, 2012
~~~
Ode a la Gourmandise
Our Festive Assortment of Sweets
~~~
Jean-Philippe Macarons and Chocolate from French Crust Café


For dining room reservations, call 513-621-4777

all prices exclude tax and gratuity