A New Year’s Eve Celebration 2025!

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

• Our 1st Seating 4:00 pm to 6:30 pm,
• The 2nd seating 7:00 pm to 9:00 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 a savory custard with Maine Lobster, eggs, cream,

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.

Montrachet Goat Cheese Basket, Roasted Red Pepper Purée

Farmhouse goat cheese wrapped in broiled zucchini, finished with a roasted red pepper purée, red pepper salsa cruda.

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

Sautéed Halibut Filet, Lobster Herb Crust, Lobster Cream Sauce

North Atlantic Halibut filet, sautéed, with a lobster herb crust. Served over grilled artichoke hearts, roasted tomatoes, mousseline potatoes, sauced with a lobster cream sauce.

Veal Fruits de Mer, Lobster Cream Sauce

Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, Gulf of Mexico shrimp, and Maine sea scallop with Maine lobster Normandy wine 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.

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 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

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

First two seating’s will be $125/Per Person and $135/per person for the last seating
All pricing reflects a cash payment. A 2.95% convenience fee is added for all credit card transactions.