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Dear Friends, If you haven't already visited our website, please do. Welcome to our first Christophe eNewsletter . We are delighted to have you on our emailing list. Every few weeks, we will provide information about new menus, wine tastings and special dinners. We will also invite you to special luncheons which will feature discussions about wine and cooking. This year, Christmas Eve arrives on a Saturday night in only one week. We hope to ease the stress of holiday shopping and traffic on Saturday night with fabulous food. The dining room will be navigated by Sabine, Carole, Courtney and Manuel. Chef Pierre will orchestrate his kitchen and may take a break with a cameo appearance in the dining room during the evening. Pierre created the Christmas Eve menu to introduce different and interesting flavors and textures to each course. When you reach dessert, every taste bud should be satisfied. Lobster fueillete is warm and served on a pastry puff. The mushroom soup is accented with truffle oil. The escolar is a white fish similar to sea bass served with a mango sauce. Each of the desserts is warming and will present a nice finish to the dinner.
Christophe Restaurant Francais Christmas Eve 2005 $55.00 Mille Feuilles de Homard au coulis Ecrevisses Lobster feuillete with crawfish sauce *** Veloute de Champignons sauvage a l'huile de truffe Wild mushroom veloute with truffle oil *** Sauter Escolar a la mangue et champagne Seared escolar with mango and champagne sauce or Medaillon de filet de Boeuf au coulis morilles Filet mignon medallion served with fresh morel coulis *** Assiette Gourmande Assortment of crème brulee, chocolat fondant, strawberry bavarois and tarte tatin New Years Eve 2006 $65.00 Mille Feuilles de Homard au coulis Ecrevisses Lobster feuillete with crawfish sauce ***** Veloute de Champignons sauvage a l'huile de truffe Wild mushroom veloute with truffle oil ***** Salad de Marches aux Roquefort et noix Arugula salad with Roquefort and walnut honey Dijon dressing ***** Sauter Escolar a la mangue et champagne Seared escolar with mango and champagne sauce or Medaillon de filet de Boeuf au coulis morilles Filet mignon medallion served with fresh morel coulis ***** Assiette Gourmande Assortment of crème brulee, chocolat fondant, strawberry bavarois and tarte tatin ********************************************** The restaurant is open 7-days between the hours of 5PM and 10PM. Private dining for luncheons of 10-35 guests is available any day. These lunches are ideal for small business groups, wedding and engagement parties, club events and any other type of party. Pierre will help you plan a special prix fixe lunch menu for your guests. During the year, Christophe has provided catering services to the Mill Valley Film Festival, Sausalito Art Festival, Caledonia Street Fair and numerous private parties. The catering services may include hors d'ouvre and/or full course dinners and wine. The catering includes setup, cooking, servers, cleanup, silver, China, glasses and linens. Best wishes for a Merry Christmas and a Happy New Year. Pierre, Sabine, Carole, Courtney, Manuel, Tino, Sebastian and Ken |
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The finest french food restaurant in the entire San Francisco Bay Area is located in beautiful Marin County. |
E-News
12/05