Menu of Rushes Restaurant New Years Eve 2003

Seared Foie Gras served with a warm croute, served with an ice wine, Dry blueberry and chive Jus

Or

Lobster broth garnished with julienne of Black truffle and a brunnoise of vegetables topped with a saffron saybyon

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Jumbo Shrimps, scallops and mussels roasted with Garlic tossed with tomatoes served with champagne sauce topped with caviar

Or

Quenelle of Toasted goat cheese served with wintergreens tossed with candied orange, pine nuts served with fire roasted tomato dressing hinted with Vodka

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Cranberry Ice garnished with thyme

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Arctic Char and Atlantic salmon, braised and served with spicy vegetable ragout and laced with a red Basil pesto

Or

Breast of Pintade pan roasted, served on a grilled wild Chantrelles polenta cake

And served with a port reduction

Or

Filet of beef served with a classic Borderlaise sauce

Or

Crusted Veal loin served with a rosemary veal reduction

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warm chocolate pudding served with a maple sauce

Or

Assorted berries marinated in grand Marnier served with warm custard glaze

Or

Warm gingerbread pudding served with sauce anglaise hinted with single malt

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Chocolate truffles & Petit fours

Coffee or Tea