New Year’s Eve 2006
A New Year’s Eve Celebration
Saturday, December 31, 2006
We will have three sittings for New Year’s Eve. Our first seating will be at 4:30 pm to 6:30 pm, the second seating will be 7:00 pm to 9:00 pm and the last seating will begin at 9:30 pm.
Each seating will feature a multi-course dinner. The cost for the first two sittings will be $55/Per Person and $90/Per Person for the last seating.
Once again we will feature the live band, New Decade at the last seating. New Decade will play a fine collection of great dance music for your evenings enjoyment.
There is availability for only 85 persons at the last seating and we already have reservations for this seating, if you are interested please call soon.
Hors-d’oeurves
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 black truffle hollandaise sauce.
Artichaut l’Alouette
California artichoke hearts, sautéed, stuffed with alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce.
Escargot Champignons, Maitre d’Hotel
Snails served in mushroom caps with a blend of garlic, shallots, fine herbs and sweet butter.
Lobster Bisque
A rich lobster bisque flavored with Dry Sack sherry, tarragon and crusted with puff pastry.
Salade
Chez François Holiday Salad
Mixed field greens tossed with a champagne sweet and sour vinaigrette served with dried cranberry, spicy walnuts and onion.
Entrees
King Salmon, Truffle
Char-grilled king salmon, served on a bed of Napa cabbage with shaved black truffles and a truffle butter sauce.
Roast Rack of Lamb, Pistachio Herb Crust
Roasted Australian rack of lamb, topped with a pistachio herb crust, served over roasted red tomatoes, braised cipollini onions, plump raisins and a potato mousseline and sauce au natural.
Filet Mignon, Stilton Cheese
Center cut filet mignon, grilled, topped with Stilton Blue cheese, garnished with a cheese crisp and a potato gallette served with a ruby port wine sauce.
Dessert
Chocolate Marzipan Mousse Torte
A chocolate mousse torte layered with white genoise cake, chocolate mousse and chocolate ganache. Garnished with mixed fruit and crème anglaise.
$125 per person
Tax & Gratuity not included