A Mother’s Day Celebration
Sunday, May 14, 2006 • 1:00-7:00 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 they bore the loss of human life more harshly than anyone else.
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.
Soup
Cream of Durbarry Soup, Roasted Red Pepper Coulis
Purée of cauliflower soup topped with a roasted red pepper coulis.
Soup a L’Oignon
French onion soup a toasted crouton and Gruyère cheese.
Homard Bisque
Rich lobster bisque flavored with brandy and tarragon topped with a fleuron.
Salad
Assorted fresh fruit salad of melon and seasonal berries topped with a honey yogurt dressing.
Or
Erie county spring spinach salad tossed with a champagne vinaigrette dressing with applewood smoked bacon, Bermuda red onions, hard-boiled eggs and a seasonal tomato.
Entrées
Seared Atlantic Salmon Filet, English Pea Purée
Seared salmon, lightly peppered with pink and green peppercorns, served over an English pea purée with morel mushrooms, herb butter sauce and pea tendrils.
Veal Castle, Cabernet Sauvignon Wine Sauce
Sautéed lightly breaded medallions of Provimi veal topped with seasonal mushrooms, Prosciutto di San Daniele ham, and Gruyère cheese, with a Cabernet Sauvignon wine sauce.
Roast Loin of Breckenridge Lamb, Lamb Glace de Viande
Roasted loin of lamb served over a white bean and roasted tomato timbale with a Pancetta bacon lamb glace de viande.
Filet de Boeuf, Tawny Port Wine Sauce
Grilled filet of aged beef served over an English Stilton herb polenta with a wild mushroom Tawny port wine sauce with spring vegetables.
Desserts
Chocolate Mousse Dome, Spring Berries
Chocolate mousse dome filled with carmel brûlé served with an almond tuile basket filled with spring berries with a raspberry coulis.
Delarobi Fruit Tart, Framboise Vanilla Bean Ice Cream
A fruit tart filled with kiwi, strawberries, raspberries glazed with apricot pastry cream, served with a raspberry ice creme.
$45.95 per person
Tax & Gratuity not included