Christmas Eve at Bistronomic
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Chef Martial Noguier prepares a four-course menu with choices for each course including vegetarian options.

On the menu: Local celery voulete, Maine diver sea scallop, roasted boneless quail or foie gras and chicken liver terrine; mache salad, arugula salad or mixed green salad; glazed venison osso busco, walleye pike, beef tenderloin or winter squash ravioli; and apple crepes, banana bread pudding or chocolate hazelnut bars