A Mother’s Day Celebration
A mother’s love will never end it’s there from beginning to end. Thank’s Mom!
Sunday, May 14, 2023 • 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 Salsa Cruda, Mascarpone Cheese Espuma
An amuse bouche, brunoise of asparagus and roasted tomatoes seasoned, with herb vinaigrette, topped with a Mascarpone cheese foam.
Soup
Cream of Dubarry Soup, Roasted Red Pepper Espuma, Pumpernickel Crostini
Purée of cauliflower soup topped with a roasted red pepper and Montrachet goat cheese foam, pumpernickel crostini.
Soup a L’Oignon
French onion soup with toasted crouton and Gruyère cheese.
Homard Bisque, Fleuron
Rich lobster bisque flavored with Dry Sack Sherry and tarragon topped with fleuron.
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
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.
Roasted Chicken Breast, Basilic & Louisiana Shrimp
A roasted French breast chicken, with toasted pine nuts, Parmigiano-Reggiano cheese and a basil infused herb butter sauce served over an herb risotto, topped with Louisiana shrimp.
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.
Filet de Boeuf, Hickory Smoked Cabernet Sauvignon Wild Mushroom Sauce
Grilled filet of aged beef served over lyonnaise fingerling potatoes, topped with a seasonal hickory smoked wild mushroom sauce with spring vegetables.
Desserts
White Chocolate Mousse Torte, Huckleberry Coulis
A white génoise cake filled with white chocolate mousse topped with Chantilly cream icing, topped with a huckleberry coulis.
Cherries François
Cherries François, spiced cherries in a Port wine sauce, served over an almond cookie with French vanilla bean ice cream.
$95 per person Tax & Gratuity not included
