Wednesday, October 26, 2011

Christmas Eve Menu 2011

Tomas Bistro
Christmas Eve
Pre Fixe Four Courses
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


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

Tricolore Salad
Treviso, Watercress and Endive with Sherry Shallot Vinaigrette


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


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

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