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“CHRISTMAS EVE MENU Foie gras with Caramelized Apples Salmon with lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread Escargots de Bourgogne Oysters Three Ways Oysters with a Mignonette Sauce Oysters with Pimento Peppers and Apple Cider Vinegar Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Pepper, and Lardons Sophie's Spiced Langoustes (Spiny Lobster) à l'Armoricaine AND Crayfish and Shrimp with a Saffron-infused Aioli Dipping Sauce AND Moules à la Plancha with Chorizo” — Samantha Verant
CHRISTMAS EVE MENU
Foie gras with Caramelized Apples
Salmon with lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread
Escargots de Bourgogne
Oysters Three Ways
Oysters with a Mignonette Sauce
Oysters with Pimento Peppers and Apple Cider Vinegar
Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Pepper, and Lardons
Sophie's Spiced Langoustes (Spiny Lobster) à l'Armoricaine
AND
Crayfish and Shrimp with a Saffron-infused Aioli Dipping Sauce
AND
Moules à la Plancha with Chorizo