NYE 2008 - Chez Gerard - Rupert Street - New Year's Eve Party

That gives you time to soak up the 1930's Parisian brasserie style atmosphere and select from the superb wine list, with wines to tempt both the novice and connoisseur, at your leisure.

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Menu

Mousse de saumon
Salmon smooth paté with lemon and dill with baguette toast, to start your meal

Starter
Velouté de celeri et profiterole de Roquefort
A creamy celeriac velouté topped with a light Roquefort cheese profiterole
Or
Mousse de canard au foie gras, toast de brioche et gelée de sauternes
A duck foie gras mousse served on toasted butter brioche and Sauterne wine preserve
Or
Gravdlax au poivre des îles et salade de concombre
Cured Scottish salmon with exotic peppercorns and dill with a salad of pickled cucumber and crème fraiche
Or
Fritôt de camembert en croûte de noisette, petite salade au vinaigre de cidre
Mature camembert rolled in hazelnut and baguette crumbs with a chicory and apple salad and cranberry compote
Or
Gratin de crabe et homard thermidor
A creamy crab and lobster gratin in a classic thermidor and Cognac sauce (supplement £4.50)

Main Course
Filet de Chevreuil grand veneur et gratin de celeri
Roasted marinated fillet of venison with a rich red wine sauce finished with redcurrant jelly and crème fraîche served with a celeriac gratin
Or
Filet de boeuf et champignon Rossini
Grilled medallions of beef fillet on foie gras toast with a mushroom and port sauce (supplement £ 8.50)
Or
Filet de loup au fenouil
Roasted seabass with fennel seeds and lemon served on root vegetables roasted and dressed with basil pistou
Or
Brioche au beurre aux champignons des bois et crème de pistache
Butter brioche filled with sautéed wild mushrooms and roasted pistachios in a cream and white wine sauce
Or
Suprème de saumon organique, fondue de poireaux et sauce Boir Boudran
Grilled fillet of organic salmon on melted leeks and crushed new potatoes with a piquant sauce of tarragon, chervil and shallots

Dessert
Vacherin glacé sorbet mangue et coulis de passion
Meringue topped with mango sorbet and a light vanilla whipped cream, drizzled with passion fruit coulis
Or
Tarte au citron
French lemon tart with crème fraîche and blackcurrant purée
Or
Crème brûlée à l’orange
A creamy orange egg custard with a caramelised sugar crust and cranberry compote
Or
Bombe glacé au chocolat et au champagne
Dark chocolate and toasted almonds ice cream bomb, dusted with cocoa powder and served with a glass of Champagne

Coffee
Café et chocolat
Filter coffee served with a chocolate

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