11
New Year’s Eve Dinner with Jansen 🎉
- Amuse Bouche: Bacon wrapped Sea Scallop paired with 🥂Bouvet Champagne Cocktail
- Soupe: Spiced Carrot Soup (Ginger Crème Fraiche and Chives)
- Poisson: Baked Clams Pontchartrain Beach (House-cured Duck Prosciutto Rembourrage and Lemon Risotto Herb Beurre Noir) paired with 🍷Le Sauvage, 2022 Vacqueyras Blanc 2022
- Viande: Petit Filet Mignon (local candy roaster squash and Haricot Vert Sherry Cream Sauce) paired with 🍷Château Vieux Guinot St. Emilion Grand Cru 2018
- Salade: Baked Beet and Brie Bourse (Bibb Lettuce,
House-Pickled Red Onion, Candied Green Apples, Apple Champagne Vinaigrette)
- Dessert: Croquembouche and Chocolate Truffle (Raspberry Creme Patissiere)
🎶 Raphael Bas