We at Food & Dining have nothing against cabbage, corned beef—even black-eyed peas—served on a single plate and seasoned with well wishes. Yet we’ve never been swept up in all the good-luck effort to have it for New Year’s Day dinner. That’s a fabulous football day, so call us pizza and wings guys.

Yet we’re not opposed to “Frenching it up” now and then, which makes us highly interested in the Parisian feast to be featured at Winston’s restaurant at Sullivan University come the first day of the year.
That day, the dining room will be transformed into a classic French café and diners will be treated to an extensive four-course brunch that begins with a basket of The Bakery’s flavored croissants and ends with a choice of five desserts. (Well, I guess that means the 2014 diet plan launches on Jan. 2.)
Brunch runs in three seatings: 11 a.m., 1 p.m. and 3 p.m. Seriously, brunch at 3 p.m.!
Cost is $39 per person, plus tax and gratuity. Call 502-456-0980 for reservations.
Read on to see he fabulous menu:
First course: bakery-fresh croissants and bread, fruit, berries and French cheeses
Second course (choice of one): traditional French salad of mixed greens and watercress with shredded carrots, julienned beets, sliced mushrooms and crisp bacon with a champagne vinaigrette; onion soup gratinée; or potato and leek soup
Third course (choice of one): four-egg French omelet with ham and Gruyère, herbs and fresh spinach, served with Lyonnaise potatoes and sautéed asparagus; pan-seared salmon with a lemon caper emulsion, buttered broccoli and potato gratin; medallions of beef Oscar with crab and asparagus, finished with béarnaise sauce and served with mashed potatoes; chicken fricassee over mashed potatoes with haricots verts; croque madame served with broiled tomato and haricots verts; thick-sliced brioche French toast dipped in sweetened egg batter and raspberry coulis flavored with Chambord liqueur, and served with chocolate ganache, fresh raspberries, whipped cream and a choice of ham or crispy bacon; and vegetable, wild mushroom and bean cassoulet topped with strips of panko-crusted portobello mushrooms.
** All entrées served with a black eyed pea and celery salad with vinaigrette
Desserts (choice of one): chocolate hazelnut-filled crepe with French vanilla bean ice cream; chocolate soufflé with fresh whipped cream; traditional crème brulée; French apple tart wedge with shortbread crust and sweetened cream cheese filling; and puff pastry horn filled with a diplomat cream and a touch of raspberry and pistachio nut garnish