A New Year’s Eve Celebration 2024!

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

Artichaut à l’Alouette

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

Wild Mushroom Raviolis, Truffle Butter Sauce

Egg pasta filled with seasonal wild mushrooms served with a truffle butter sauce garnished with shaved Parmigiano-Reggiano cheese and wild mushrooms.

Homard Bisque en Croûte

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

Soupe à L’Oignon Gratinée

French onion soup with toasted crouton and Gruyère cheese.

Salad

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.

Entrées

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

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

Char-Grilled Ōra King Salmon, Truffle Butter Sauce

New Zealand king salmon filet served with seasonal spaghetti squash with Seasonal mushrooms, (Hen of the Woods, French Horn & Beech) with truffle butter 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 finished 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 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 with a chocolate ganache icing and huckleberry sauce.

Strawberry Grand Marnier Trifle

Génoise cake layered with marinated strawberries in Grand Marnier and white chocolate mousse 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 $115/Per Person and $125/per person for the last seating

All pricing reflects a cash payment. A 2.75% convenience fee is added for all credit card transactions..