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. The cost for either of the first two seatings will be $85/Per Person and $95/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 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
New Year’s Eve | Sunday, December 31, 2019
Hors-d’oeurves
Roasted Heirloom Tomato & Goat Cheese Quiche, Traditional Hollandaise Sauce
A flaky pie crust, filled with a savory custard with roasted tomatoes, eggs, cream, shallots and goat cheese with a black truffle Hollandaise sauce.
Woodland Wild Mushroom Strudel, Mornay Comté Cream Sauce
Layered phyllo dough with seasonal wild mushrooms, finished with a classic Comté cream sauce.
Cocotte Potted Gulf of Mexico Shrimp Cheese Fondue, Shrimp Crackling
Gulf of Mexico Shrimp, served in a ramekin, filled with Ubriaco cheese fondue and grated Parmigiano-Reggiano cheese, topped with shrimp crackling.
Maine Sea Scallops & Lobster Risotto, Herb Butter Sauce
Seared sea scallops served with lobster risotto, topped with herb butter sauce and microgreens.
Lobster Bisque, Fleuron
Rich lobster bisque, flavored with Dry Sack sherry, garlic, shallots, and tarragon.
Holiday Salade
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
Miso Marinated Chilean Sea Bass Filet, Mirin & Calamansi Vinaigrette
Seared sea bass filet served over braised baby bok choy finished with a Mirin, miso and Calamansi olive oil, and a hint of julienne jalapeno peppers.
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, braised Cipollini onions, plump raisins, lamb glace de viande.
Char-Grill Filet, Hickory Smoked Woodland Wild Mushroom Sauce
Center cut filet mignon, grilled, served over herb risotto, topped with a hickory-smoked seasonal wild mushroom sauce, garnished with winter vegetables.
Dessert
Chocolate Marzipan Mousse Torte, Berry Coulis
A chocolate mousse torte, layered with a white génoise cake, filled with chocolate mousse, topped with a marzipan chocolate ganache, garnished with seasonal berries and a berry coulis.
