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New Year’s Eve 2010A New Year’s Eve CelebrationMonday, December 31, 2009
Each seating will feature a multi-course dinner. The cost for the first two sittings will be $60/Per Person and $85/Per Person for the last seating. Our last seating will feature Mr. Mike Moore. Mike has been in the music business for over 35 years, formerly with Cornwell and Moore, a songwriter for over 35 years, a singer/keyboard player, an Emcee and finally an outstanding Master of Ceremonies and Deejay. Mike creates a great atmosphere for dancing. We have used his services in the past and have never been disappointed! Please take note, that availability of the last seating is extremely limited.
Hors-d’oeurvesMaine Lobster Quiche, Truffle HollandaiseA 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’AlouetteCalifornia artichoke hearts, sautéed, stuffed with alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce. Escargot Champignons, Maitre d’HotelSnails served in mushroom caps with a blend of garlic, shallots, fine herbs and sweet butter. Lobster BisqueA rich lobster bisque flavored with Dry Sack sherry, tarragon and crusted with puff pastry. SaladeChez François Holiday SaladMixed field greens tossed with a champagne sweet and sour vinaigrette served with dried cranberry, spicy walnuts and onion. EntreesKing Salmon, Baby Shitake MushroomsChar-grilled king salmon, served on a bed of Napa cabbage with a petite shiitake mushroom truffle butter sauce. Roast Rack of Lamb, Pistachio Herb CrustRoasted Australian rack of lamb, topped with a pistachio herb crust, served over roasted red tomatoes, braised cipollini onions, plump raisins and a potato mousseline with sauce au natural. Filet Mignon, Stilton CheeseCenter 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. DessertChocolate Marzipan Mousse TorteA chocolate mousse torte layered with white genoise cake, chocolate mousse and chocolate ganache. Garnished with mixed fruit and crème anglaise. Each seating will feature a multi-course dinner. The cost for the first two sittings will be $60/Per Person and $85/Per Person for the last seating.Tax & Gratuity not included |
We will have three seatings 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.