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Christmas Menu

Manoir Hovey, Chefs Roland Ménard and Francis Wolf and Le Hatley Restaurant are happy to celebrate the Holiday Season with you. On December 25 and for New Year's Eve, our Chefs will prepare a special dinner.  




Christmas Menu
December 25th, 2014


Amuse-Bouche

Sweet Grass Marinated Caribou Oyster, Seaweed Blancmange, Northern Divine Caviar


Appetizers
Goose Breast Dry-Aged 30 Days on Hay, Chiogga Beet, High Bush Cranberry, Chuño Squash & Buckwheat Cracker


or
 

Lobster, Beach Rose Hip Purée, Sea Lettuce, Coral Mayonnaise, Cucumber & Wild Celery, French Bacon

or

Ravioli of Braised Venison, Bordelaise Sauce, Winter Apples Purée, Fried Lichen Moss, Fire Roasted Onions

Main Courses

Roast Yuletide Turkey with Traditional Dressing, Giblet Gravy, Compote of Cranberries with Green Alder Pepper, Squash, Mousseline POtatoes

or


Braised Monkfish Fillet, Vegetables with Cow Parsnip, Tomato Jelly with Citrus

or

Gingerbread-Crusted Pork Cheek, Parsley Root Purée, Pomegranate Meat Glaze

or

Chick Peas Cake with Coriander, Peanuts and Pecans, Cruciferous Vegetables cooked over the Coals

Pre-dessert
Port-Roasted Fig

Desserts
Christmas "Ornaments" : Pistachios and Apple Cake, Orange Mousse and Cranberry Jelly, White Chocolate Meringue

or

Frozen Quince and Tonka Bean "Christmas Log" : Dehydrated Raisins, High Bush Cranberries and Ginger Crumble


* Ingredients may vary