Christmas Eve Menu 2011

Tomas Bistro

Christmas Eve

Pre Fixe Four Courses

$68

Dinner 5 – 10 PM

Soups and Appetizers

Fried Oyster Chowder

Creole Turtle with Sherry

Shrimp Absinthe

Louisiana Shrimp with an Absinthe Fennel Cream served with a Fresh Biscuit

Louisiana Crawfish and Goat Cheese Crepes

Topped with a Chardonnay Creole Cream

Duck Confit Galette

Tender Duckling and Port Salute Cheese wrapped in Filo with a Port Wine Gastric

Salads

House Salad

Mixed Field Greens with a Creole Mustard Steen’s Cane Vinegar Dressing

Tricolore Salad

Treviso, Watercress and Endive with Sherry Shallot Vinaigrette

Entrees

Roast Christmas Goose

Braised until very tender served with French Green Beans, Yukon Gold Mashed Potatoes and sauced with Madeira, Foie Gras and Fresh Black Truffles

Pecan Crusted Puppy Drum

Served over Oven Roasted Pecan and Crabmeat Relish with Lemon Butter

Rabbit Creole

Braised Local Rabbit, Creole Mustard Chardonnay Demi Glace,

House made Spatzel, and Haricot Verts

Wild Atlantic Salmon

Braised in Vieux Clicquot Cream topped with a Chiffonade of Vegetables served with Parslied Potatoes

Filet Tomas

On a Bed of Maine Lobster Potatoes, Topped with Jumbo Lump Crab and Sauce Béarnaise

Desserts

Maricabo Warm Flourless Chocolate Torte

Filled with a Ambra Milk Chocolate Truffle and Raspberry and Crème Anglaise Sauces

Crème Caramel

A traditional French Custard topped with Caramel and fresh Strawberries

Warm White Chocolate Bread Pudding

Served with a Makers Mark Caramel

Amaretto Cheesecake 

House made and served with an Almond Crème Anglaise

Burgundy Poached Pear 

Slowly poached with Burgundy and topped with Crème Chantilly and Fresh Raspberry