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

First two seating’s will be $115/per person and $125/per person for the last seating
Tax & Gratuity not included
All pricing reflects a cash & check payment. A 2.75% non-cash/check adjustment is included in all other forms of payment.

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
Sunday, December 31, 2023

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 topped 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

Norwegian Halibut Filet, Lobster Herb Crust, Lobster Cream Sauce

Seared Halibut filet served over an English pea mousseline 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 over seasonal mushrooms, (Hen of the Woods, French Horn & Beech) mushrooms 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, 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 a 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 $115/Per Person and $125/per person for the last seating
All pricing reflects a cash & check payment. A 2.75% non-cash/check adjustment is included in all other forms of payment.