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 9:30 pm, subject to change

 The first two seatings will be $95/Per Person and $110/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

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A New Year’s Eve Celebration

Thursday, December 31, 2020

Amuse Bouche

Cream of Ohio Butternut Squash, Goat Cheese Espuma

An amuse-bouche of purée butternut squash soup, topped with a goat cheese foam.

Hors d’oeuvres

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

Smoked salmon timbale filled with Peekytoe crab, garnished with 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, shallots, and Gruyère cheese with a truffle hollandaise sauce.                                                                                                                                     

Artichaut à l’Alouette

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

Soufflé au Fromage, Apple & Raisin Chutney, Pancetta Bacon

Ubriaco and Parmesan Reggiano cheese, oven-baked in a ramekin with an apple and raisin topped with pancetta bacon.

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.

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

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, 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.

Dessert

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.