We will have three seatings for New Year’s Eve.
Our first seating will be at 4:30 pm to 6:30 pm, the second seating will be 7:00 pm to 9:00 pm and the last seating will begin at 9:45 pm.
Each seating will feature a multi-course dinner. The cost for the first two sittings will be $75/Per Person and $95/Per Person for the last seating. Tax & Gratuity not included
Our last seating will feature Mr. Mike Moore. Mike has been in the music business for over 35 years, formerly with Cornwell and Moore, a songwriter for over 35 years, a singer/keyboard player, an Emcee and finally an outstanding Master of Ceremonies and Deejay. Mike creates a great atmosphere for dancing. We have used his services in the past and have never been disappointed!
Note that availability of the last seating is extremely limited.
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New Year’s Eve | Wednesday, December 31, 2016
Hors-d’oeurves
Maine Lobster Quiche, Truffle Hollandaise
A flaky pie crust, filled with a savory custard with Maine Lobster, eggs, cream, shallots and Gruyère cheese with a black truffle Hollandaise sauce.
Artichaut l’Alouette
California artichoke hearts, sautéed, stuffed with Alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce.
Escargot Champignons, Maitre d’Hotel
Snails served in mushroom caps with a blend of garlic, shallots, fine herbs and sweet butter.
Lobster Bisque, Fleuron
A rich lobster bisque, flavored with Dry Sack sherry, tarragon and crusted with puff pastry.
Salade
Chez François Holiday Salad
Mixed field greens, tossed with a champagne sweet and sour vinaigrette, served with dried cranberry, spicy walnuts and onion.
Entrees
Chilean Sea Bass, Lobster Herb Crust
Sautéed Chilean sea bass filet topped with a Maine lobster herb crust served over braised fennel and fingerling potatoes topped with a rich tomato saffron broth
Roast Rack of Lamb, Roasted Tomato Provençal Herb Crust
Australian rack of lamb, with a roasted tomato herb crust, over mousseline potatoes and sauced with roasted red tomatoes, braised cipollini onions, plump raisins lamb glace de viande.
Roast Tenderloin of Beef, Seasonal Woodland Wild Mushroom Sauce
Slowly cooked tenderloin of beef, served with an English Stilton herb risotto, topped with a seasonal wild mushroom sauce, garnished with a cheese crisp and seasonal vegetable.
Dessert
Chocolate Marzipan Mousse Torte
A chocolate mousse torte, layered with white genoise cake, chocolate mousse and chocolate ganache. Garnished with mixed fruit and crème anglaise.
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