A Mother’s Day Celebration

When a child is born so is a mother and grandmother.

Sunday, May 13, 2018 • 1 – 7 pm

In the United States, Mother’s Day started nearly 150 years ago when Anna Jarvis, an Appalachian homemaker, organized a day to raise awareness of poor health conditions in her community… a cause she believed would be best advocated by mothers. She called it “Mother’s Work Day.”

Fifteen years later, Julia Ward Howe, a Boston poet, pacifist, suffragist, and author of the lyrics to the “Battle Hymn of the Republic,” organized a day encouraging mothers to rally for peace, since she believed women bore the loss of human life more harshly than men.

In 1905 when Anna Jarvis died, her daughter, also named Anna, began a campaign to memorialize the life work of her mother. Legend has it that young Anna remembered a Sunday school lesson that her mother gave in which she said, “I hope and pray that someone, sometime, will found a memorial mother’s day. There are many days for men, but none for mothers.”

Anna began to lobby prominent businessmen like John Wannamaker, and politicians including Presidents Taft and Roosevelt to support her campaign to create a special day to honor mothers. At one of the first services organized to celebrate Anna’s mother in 1908, at her church in West Virginia, Anna handed out her mother’s favorite flower, the white carnation. Five years later, the House of Representatives adopted a resolution calling for officials of the federal government to wear white carnations on Mother’s Day. In 1914 Anna’s hard work paid off when Woodrow Wilson signed a bill recognizing Mother’s Day as a national holiday.

Soup

Cream of English Pea Soup, Montrachet Goat Cheese Espuma

Purée of English pea soup topped with a Montrachet goat cheese foam.

Soup a L’Oignon

French onion soup with toasted crouton and Gruyère cheese.

Homard Bisque, Fleuron

Rich lobster bisque, flavored with brandy and tarragon and topped with a fleuron.

Salad

Chez François Spring Spinach & Strawberry Salad

Erie County spring spinach salad, tossed with a champagne vinaigrette dressing with applewood smoked bacon, Bermuda red onions, hard-boiled eggs and a seasonal tomato.

Entrées

Florida Hog Snapper Filet, Golden Delicious Apple Bénédictine Butter Sauce

Hog snapper filet, lightly-breaded with almond flour and topped with an apple Bénédictine butter sauce.

Roasted Frenched Chicken Breast, Basilic & Louisiana Shrimp

A roasted frenched chicken breast, with toasted pine nuts, Parmigiano-Reggiano cheese, and a basil-infused herb butter sauce served over an herb risotto, topped with Louisiana shrimp.

Seared California Duck Breast, Cherry Glace de Viande

Lightly peppered duck breast, served with plump raisins, sun-dried cherries, topped with Montrachet goat cheese, sauced with a Frangelico duck glace, with a hazelnut sweet yam cake, sweet yam curl.

Filet de Boeuf, Hickory Smoked Cabernet Sauvignon Wild Mushroom Sauce

Grilled let of aged beef served over an herb risotto topped with a seasonal hickory smoked wild mushroom sauce with spring vegetables, garnished with a Parmigiano-Reggiano cheese crisp.

Desserts

White Chocolate Mousse Torte, Cherries François

A white génoise cake filled with white chocolate mousse torte topped with Chantilly cream, served with marinated California cherries in a Port wine sauce.

Raspberries Romanoff Parfait

A refreshing whipped cream mousse avored with kirsch layered with seasonal raspberries.

$70 per person Tax & Gratuity not included