We will have three seatings for New Year’s Eve.
Our first seating will be at 4:00 pm to 6:30 pm, the second seating will be 7:00 pm to 9:00 pm and the last seating will begin at 9:45 pm.
Each seating will feature a multi-course dinner.
- 1st Seating 4:00 pm to 6:00 pm,
- 2nd Seating 6:30 pm to 9:00 pm
- 3rd Seating 9:45 pm, subject to change
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
Friday, December 31, 2020
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.