A Mother’s Day Celebration

A mother’s love will never end it’s there from beginning to end. Thank’s Mom!

Sunday, May 11, 2025 • 1 – 7 pm

In the United States, Mother’s Day started nearly 150 years ago when Anna Jarvis, an Appalachian homemaker, organized a day to raise awareness of poor health conditions in her community… a cause she believed would be best advocated by mothers. She called it “Mother’s Work Day.”

Fifteen years later, Julia Ward Howe, a Boston poet, pacifist, suffragist, and author of the lyrics to the “Battle Hymn of the Republic,” organized a day encouraging mothers to rally for peace, since she believed women bore the loss of human life more harshly than men.

In 1905 when Anna Jarvis died, her daughter, also named Anna, began a campaign to memorialize the life work of her mother. Legend has it that young Anna remembered a Sunday school lesson that her mother gave in which she said, “I hope and pray that someone, sometime, will found a memorial mother’s day. There are many days for men, but none for mothers.”

Anna began to lobby prominent businessmen like John Wannamaker, and politicians including Presidents Taft and Roosevelt to support her campaign to create a special day to honor mothers. At one of the first services organized to celebrate Anna’s mother in 1908, at her church in West Virginia, Anna handed out her mother’s favorite flower, the white carnation. Five years later, the House of Representatives adopted a resolution calling for officials of the federal government to wear white carnations on Mother’s Day. In 1914 Anna’s hard work paid off when Woodrow Wilson signed a bill recognizing Mother’s Day as a national holiday.

Amuse Bouche

Seasonal Asparagus & Garbanzo Bean Salsa Cruda, Mascarpone Cheese Espuma brunoise of asparagus, heirloom tomatoes, and garbanzo beans, seasoned with herb vinaigrette with a Mascarpone cheese foam.

Hors d’oeuvres

Soup a L’Oignon

French onion soup with toasted crouton and Gruyère cheese.

Homard Bisque en Croûte

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

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.

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.

Salad

Chez François Spring Spinach & Strawberry Salad

Chef’s Garden Spring spinach tossed with champagne vinaigrette dressing  with sweet, pickled Bermuda red onions and seasonal strawberries.

Entrées

Sautéed Florida Hog Snapper, Apple Bénédictine Butter Sauce

Snapper lightly breaded with almond flour with an apple Bénédictine butter sauce, spring vegetables.

Char-Grilled Ōra King Salmon, Truffle Butter Sauce

New Zealand king salmon filet served over braised cabbage slaw with seasonal mushrooms, (Hen of the Woods, French Horn & Beech) mushrooms with truffle butter sauce, spring vegetables.

Medallions of Veal, Fruits de Mer

Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, Gulf of Mexico shrimp, and Maine sea scallop finished with a lobster Normandy wine sauce, spring vegetables.

Seared California Duck Breast, Luxardo Cherry Glace de Viande

A lightly peppered Maple Leaf duck breast served over a hazelnut sweet potato mousseline  with Montrachet goat cheese, Luxardo cherries duck glace de viande, sweet yam curl, and spring vegetables.

Filet de Boeuf, Hickory Smoked Cabernet Sauvignon Wild Mushroom Sauce

Grilled filet of aged beef served over lyonnaise Yukon gold potatoes, with a seasonal hickory smoked wild mushroom sauce with spring vegetables.

Desserts

Delarobi Fruit Tart, Chez François French Vanilla Bean Ice Cream

A fruit tart filled with almond frangipane with pastry cream with seasonal berries topped with Chantilly cream served with a French Vanilla bean ice cream and berry coulis.

Cherries François Chocolate Mousse Parfait

Chocolate mousse parfait with marinated seasonal cherries in a port wine sauce topped with Chantilly cream, mint and a chocolate straw.

$115/Per Guest 
Tax & Gratuity not included.
All pricing reflects a cash & check payment. A 2.75% non-cash/check is included in all other forms of payment.

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