We will have three seatings for New Year’s Eve.

Each seating will feature a multi-course dinner.

  • Our 1st seating will be 4:00 pm/4:30pm
  • The 2nd seating 6:30pm/7:00pm a
  • Our 3rd & Last seating will begin at 9:45 pm

    First two seating’s will be $115/per person and $125/per person for the last seating
    Tax & Gratuity not included.

    Our last seating will feature DJ Scott a local legend in Vermilion. DJ Scott has been in the music business for over 20 years, Emcee and outstanding Deejay. DJ Scott creates a great atmosphere for dancing.

    Note that the availability of the last seating is extremely limited.

    “An optimist stays up until midnight to see the new year in. A pessimist stays up to make sure the old year leaves.”
    – William E. Vaughan

    A New Year’s Eve Celebration
    Saturday, December 31, 2020

    Amuse Bouche

    A Cream of Butternut Squash finished with a Montrachet goat cheese foam.

    Hors d’oeuvres

    Artichaut à l’Alouette

    California Artichoke hearts, filled with alouette cheese, lightly breaded with hazelnuts, sautéed, served with a Dijon honey mustard/raspberry sauce.

    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 truffle hollandaise sauce.

    Coquilles Saint Jacques à la Parisienne

    Maine Sea Scallops and mushrooms, sautéed, served in a fish velouté sauce with garlic, shallots, Dry Sack Sherry, and Parmigiano-Reggiano cheese, served in a natural sea scallop shell with duchess potatoes.

    Lobster Bisque, Fleuron

    Rich lobster bisque, flavored with Dry Sack sherry, garlic, shallots and tarragon, fleuron.

    Soupe à L’Oignon Gratinée

    French onion soup with toasted crouton and Gruyère cheese.


    Chez François Holiday Salad

    Erie County greens tossed with a champagne vinaigrette dressing, wrapped in an English cucumber, topped with toasted honey roasted pecans, Asian pears, and dried cranberries.


    Chilean Sea Bass Filet, Lobster Herb Crust, Lobster Cream Sauce

    Seared sea bass filet served over braised baby bok choy and mousseline potatoes topped with a lobster herb crust, finished with a lobster cream sauce.

    Australian Rack of Lamb, Roasted Tomato Provençal Herb Crust

    Australian rack of lamb, topped with a roasted tomato herb crust, over mousseline potatoes sauced with roasted red tomatoes, plump raisins, lamb glace de viande.

    Char-Grilled Filet, Hickory Smoked Woodland Wild Mushroom Sauce

    Center cut filet mignon, grille, served over herb risotto, topped with a hickory smoked seasonal wild mushroom sauce, garnished with winter vegetables.


    White Chocolate Mousse Torte, Huckleberry Coulis

    A rich white génoise cake filled with white chocolate mousse topped with Chantilly cream icing finished with a huckleberry Coulis.

    • 1st Seating 4:00 pm/4:30 pm to 6:30 pm/7:00 pm
    • 2nd Seating 6:30 pm/7:00 pm to 9:30 pm
    • 3rd Seating 9:45 pm

    The first two seatings will be $115/Per Person and $125/per person for the last seating.

    Trip Advisor