A New Year’s Eve Celebration 2026!

We will have three seatings for New Year’s Eve.
Each seating will feature a multi-course dinner.

• First Seating– 4:00 pm or 4:30 pm
• Second Seating– 6:30 pm or 7:00 pm
• Our 3rd & Last seating will begin at 9:45 pm

Amuse Bouche

Erie County Butternut Squash, Goat Cheese Espuma

A purée of butternut squash soup topped with goat cheese foam.

Hors d’oeuvres

Fruit Wood Smoked Salmon & Peekytoe Crab Timbale, Malossol Osetra Caviar

Smoked salmon timbale filled with Peekytoe crab, Crème Fraîche and Malossol Osetra caviar, citrus vinaigrette.

Maine Lobster Quiche, Truffle Hollandaise

A flaky pie crust, filled with savory custard with Maine lobster, eggs, cream, shallots and Gruyère cheese with a truffle hollandaise sauce and julienne fall truffles.c

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.

Escargots au Basilic

Burgundy snails served in the shell with a blend of sweet basil, garlic, shallots, and sweet butter.

Artichaut à l’Alouette

Artichoke hearts, filled with alouette cheese, breaded with hazelnuts, Dijon honey mustard/raspberry sauce.

Homard Bisque en Croûte

Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry.

Soupe à L’Oignon Gratinée

French onion soup with toasted crouton and Gruyère cheese.

Salad

Chez François Holiday Salad

Chef’s Garden greens, champagne vinaigrette dressing, English cucumber, toasted pecans, Asian pears, cranberries.

Entrées

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

Seared Sea Bass filet with a lobster herb crust. Served over grilled artichoke hearts, roasted tomatoes, mousseline potatoes, sauced with a lobster cream sauce.

Lobster Raviolis, Truffle Butter Sauce

Egg pasta raviolis filled with Maine lobster with broiled Scampies, served with a truffle butter sauce garnished with shaved Parmigiano-Reggiano cheese.

Australian Rack of Lamb, Roasted Tomato Provençal Herb Crust

Australian rack of lamb 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 with a hickory smoked seasonal wild mushroom sauce, garnished with winter vegetables.

Seared California Duck Breast, Cherry Glace de Viande

Lightly peppered duck breast, served with plump golden raisins, Luxardo cherries and Montrachet goat cheese, sauced with a Frangelico duck glace, with a hazelnut sweet potato mousseline, sweet yam curl.

 Dessert

Chocolate Mousse Torte, Huckleberry Coulis

A génoise cake filled with chocolate mousse topped with chocolate ganache icing and huckleberry sauce.

Strawberry Grand Marnier Trifle

Génoise cake layered with marinated strawberries in Grand Marnier and white chocolate mousse, topped with Chantilly cream

• First Seating– 4:00 pm or 4:30 pm
• Second Seating– 6:30 pm or 7:00 pm
• Our 3rd & Last seating will begin at 9:45 pm

$125/Per Guest 1st and second seation $135/Per Guest Last Seating Downstairs
Tax & Gratuity not included. All pricing reflects a cash payment. A 2.99% convenience fee is added for all credit card transactions.