Celebrate New Year with an array of elegant Christmas offerings. The menu includes finger food to start with including oyster, salmon and a lobster bisque followed by duck liver crème brulee. The third course is a scallop and blue lobster duo followed by a main course of either the roasted venison tenderloin or the morel seabass with wild mushrooms. To end, have the St-Marcelin cromesqui and mesclun in a truffled dressing as well as the crispy and melting hazelnut and chocolate buche with hazelnut ice cream. As any meal by Nathalie should end with, this one does with macarons.