Chez Francois Restaurant Menu

Shrimp Phyllo Membrillo & Peach Chutney

Phyllo encrusted shrimp with caramelized pearl onions flavored with aromatic spices served on a bed of membrillo and peach chutney garnished with lemon verbena riesling, glen eldon, eden vallley

Maine Diver Sea Scallop, Coconut And Chive Broth

Seared sea scallop from the george's bank flavored with asian spices, served on a bed of pineapple and kiwi finished with a coconut and chive broth vmr viognier marsanne rousanne the black chook, lan

Barramundi, Lemon & Orange Herb Oil

Australian barramundi, sauteed over a seasonal oranges and lemon chutney topped with candied seasonal oranges and lemons, finished with the essences of citrus and lemon and orange herb oil semillon o

Mississippi Farm Raised Quail, Dark Sweet Cherries

Boneless, breast of quail, char grille, lightly peppered served over braised fenneland peal onions finished with a cherry glace di viande, syrach grenache mourvedre three gardens langmeil, barossa va

Roasted Australian Lamb Chop, Pancetta Bacon Glace De Viande

Oven roasted australian lamb chop, topped with a pistachio herb crust, served over a celery root potato mousseline, sauced with roasted tomatoes, braised cipollini onions, and pancetta bacon lamb gal

Braised Kobe Beef Short Ribs, Sauce Au Natural

Baraised american kobe short ribs simmered served over braised french lentils with cipollini onions, sauced iith a pancetta bacon glace de viande, shiraz the bishop glaetzer, barossa valley

Swiss Chocolate Ganache Pate, Pistachio Ice Cream

A rich chocolate ganache pate, served with a caramel sauce with pistachio ice cream

Aperitif

Gewiirztraminer, Lawsons Dry Hill, Wither, Hills Marlborough

Maine Diver Sea Scallop, Coconut And Chive Broth

Seared sea scallop from the georges bank flavored with asian spices served on a bed of kiwi and pineapple finished with a coconut and chive broth, riesling, huia, wairau valley marlborough

Lobster Risotto

Maine day boat lobster risotto seasoned with parmigiano reggiano cheese, seasonal herbs and butter with topped with a cheese crisp pinot gris, hula, brancott valley marlborough

Kona Kompache, Citrus Essence

Kona kompache, grilled flavored with the essence of citrus, garnished with pink grapefruit and orange segments topped with an herb butter sauce, sauvignon blnc, lake chalice, wairau auatere waihopai

Seared Indiana Duck Breast, Plum Glace Viande

A lightly peppered breast of maple leaf farm duck breast served over a duck confit timbale wrapped with napa cabbage, sauced with a plum glace viande sauce, pinot noir jackson barry olssens, central

Braised Kobe Beef Short Ribs, Sauce Au Natural

Braised american kobe beef short ribs simmered with ad jardiniere of root vegetables with green lentils, red the navigator alpha domums, hawkes bay

Nutmeg Creape, Mango & Kiwi Chutney

A savory crepe filled with a mango and kiwi chutney, served with stilton cheese and walnuts, finished with a mango glace, late harvest semillon leonarda alpha domus, hawkes bay

A Fine Selection Of Pre Dinner Hors D Oeuvres

Assorted amuse bouche, saucisson and irish smoked salmon 4 a tasting of bushmills original, black bush and bushmills single malts 16 guinness irish stout, harp lager and smithwicks irish ale

Cream Of Potato & Root Vegetable Soup, Corned Beef Config

Potato, leek and root vegetable soup served with corned beef confit topped with cabbage greens, pinot grigio, macmurray ranch, russian river valley, california

Char Grilled Scottish King Salmon, Herb Butter Sauce

Scottish king salmon topped with a bacon crackling served over a potato and dubliner cheddar cheese cake finished with herb butter, chardonnay, mc williams hanwood estate, south australia, australia,

Irish Pot Ay Stew

Roasted loin of lamb served over a cabbage timbale filled with combination of bangers sauges, corned beef and root vegetables and stewed beans topped with a lamb broth, pinot noir, macmurray ranch, r

Baileys Cheese Cake

Cheese cake flavored with baileys irish cream served with an oatmeal crust topped with chocolate ganache and garnished with seasonal berries and a bailey creme anglaise sauce

Seared Georges Bank Sea Scallop, Engligh Pea Pureed

Served sea scallop served on a bed of pureed english pea flavored with pancetta bacon garnished with pea tendrils flavored with a bacon vinaigrette dressing, sauvignon blanc st bris jean marc brocard

Herb Crusted Georges Bank Cod, Nantua Sauce

Seared georges bank cod topped with an herb crust served with a brandy crab sauce and tarragon, garnishd with micro chervil, bourgongne blanc, domaine leroy, auxey duresses burgundy

Maine Lobster Quiche, Truffle Hollandaise

A flacky crust filled with a savory custard with maine lobster, eggs, crean, shallots and gruyere cheese with a truffle hhollandaise sauce, la cuvee e. Gillet, domaine de la bongran, macannais burgun

Canard & Veau Napoleon, Glace De Viande

Roasted dudk & veal layered with potatoes galettes served with a savory veal and duck glace de viande, garnished with micro field greens and flavored with duck crackling, bourgogne rouge, domaine, le

Cassoulet Of Roasted Breckenridge Lamb Loin

Roasted loin of colorado lamb served over a napa cabbage aimble filled with simmered white beans, pancetta bacon and carabelized shaallots topped with a rich lamb broth, feraud brunel, chateauneuf du

Bartlett Aux Poires, Stilton

Poached bargett pear served with english stilton cheese and an almond cookied with it french vanilla bean ice cream and a chenin blanc and pear glaze clos baudoin, vouvray

Maryland Crab Cake, Cucumber Jicama Slaw

Chesepeake bay crab cake, sauteed, served on a bed on julienne cucumber, pickled ginger and jicama coleslaw, seasoned with a lemon grass and cayenne infused olive oil, garnished with pet dill, fume b

Alaskan Wild King Salmon, Citrus Essence

Wild alaskan king salmon, char gille, topped with toasted pistachios and the essence of citrus, garnished with tangerine and orange segments with an herb butter sauce, cahardonnay estate grown, napa

Mississippi Farm Raised Quail, Figs & Black Currants

A boneless, breast of quail, char grille, served over a sweet potato mousseline with seasonal california figs, and a black currant glace de viande merlot, estate grown, napa vally

Breckenridge Farms Lamb Chop, Pancetta Bacon Glace De Viande

Roasted colored lamb chop topped with an herbs crust, served over braised french lentils, cipollini onions, with a pancetta bacon glace de viande, zinfande, estate grown, napa valley

Filet De Boeuf, Canad Confit

Grilled filet of aged beef topped with duck confit, served with a truffle cobernet sauvingnon wine sauce with swimmer vegetables and mousseline potato cabermet sauvignon, estate grown, napa valley

Seasonal Apricot, Tart, Molasses Glaze

an almond/ apricot tart served with madagascar french vanilla bean ice cream garnished with seasonal mint violetta, napa valley, 2003

Cigars

Adult Beverages

An open bar featuring a variety of single malt scotch including ardberg 10 yr, glenomorangie 18 yr port, sherry & burgundy wood finish crown royal reserved, george dickel barrel select & bulleit bour

Horse D Oewrves

A fine asortment of smoked seafood, sausage, pate and imported cheese

Seared Georges Bank Sea Scallop, English Pea Puree

Seared sea scallop served on a bed of pureed english pea flavored with pancetta bacon garnished with pea tendrils flavored with a bacon vinaigrette dressing, graves blanc, chateau smith haut lafite,

Wild Mushroom Soup, Morrels & Rabbit

Cream of wild mushroom soup garnished with morel mushrooms and rabbit canfit chateau clos les lunelles, cotes def castillon

Oxtail Raciolis, Truffle Butter Sauce

Raviolis filled with oxtail, garnished with wild mushrooms, flavored with a white alba truffle butter, sauce with shaved aged parmigiano reggiano cheese, chateau les forts de latour, pauillac

Roast Tenderloin Of Veal, Root Vegetables

Raost tenderloin of free range veal layered with braised root vegetables and topped with duck confit with a red wine glace, chateau lafite rothscahild, first growth, pauillac

Filet De Boeuf, Bone Marro

Roast tenderloin of beef, mushroom duxelle, black fruffles and bone marrow with sauce perigueux , chadteau pavie, st emilion

Bartlett Aux Poites, Stilton

poached bartlett pear served with english stilton cheese and an almond cookie with french vanilla bean ice cream and a semillon and pear glaze, sautemes, chateau rieussec, sautemes

Formage Du Jour, Seasonal Berries

Imported french cheeses du jour, with dates, guava, almond fig cake and fruit bread

Amouse Bouche

Puree of english pea with a parmigiano reggiano foam

Day Boat Maine Scallop, Spring Asparagus

A seared scallop served with a puree of asparagus and pancetta bacon

Barramundi, Hearts Of Palm, Verjus

Sauteed barramundi, served on a bed of cauliflowers puree with hearts of palm and a verjus butter sauce

Passion Fruit Sorbet

Tournedo Of Beef, Washington state Morels

Gilled filet mignon medallion served over risotto with spring morel mushrooms

Gateau Chocolat Moulleux Madagascar French Vanilla Bean Ice Cream

Warm chocolat cake with madagascar french vanilla bean ice cream, served with caramel sauce garnished with seasonal berries and mint

Chez Franqois Spinach Salad

Erie country spring field spinach tossed with hard boiled eggs, applewood, smoked bacon bermuda onions and a champagne sweet and sour vinaigrette dressing, with tear drop tomateos

Cream Of English Pea Soup, Roasted Red Pepper Coulis

Puree of english pea soup topped with a roasted red pepper coulis and montrachet goat cheese

Salad

Eried county spring spinach salad tossed with a champagne vinaigrette dressing with applewood smoked bacon, bermuda red onions, hard boiled eggs and a seasonal tomato

Chez Franquis Salads

Seasonal erie country greens tossed with a champagne vinaigrette dressing, wrapped in an english cucumber topped with julienne asian pear, toasted honey roasted pecans and dried cranberries

Cream Of Wild Mushroom Soup, Truffle Oil

Abowl of seasonal wild mushroom soup served with a brunoise of mushrooms topped with italian truffle oil

Soup A L Oignon

French onion soup a toasted crouton and gruyere cheese

Homard Bisque

Rich lobster bisque flavored with brandy and tarragon topped with a fleuron

Cream Of Roasted Tomato Soup, Long Clawson English Stilton

Pureed seasonal roasted tomato soup topped with english stilton and micro greens

Soup A L Oignon Gratinee

French onion soup, toasted crouton and gruyre cheese

Homard Bisque

Rich lobster bisque flavored with brandy and tarragon topped with a fleuron

Roasted Certified Angus Beef Shrot Rib, Jardiniere

Angus beef short, topped with duck confit served over herb risotto with a jardiniere of root vegetables and pancetta bacon, served with a red wine sauce

Ris De Veau Grenobloise

Sauteed medallions of veal sweet breads in a cafle crouton lenux wine butter sauce

Saumon Au Raifort, Maitre D Htole

Seared filet of athentic salmon topped with a horseradish cream and a butter

Supreme De Volaille Aux Noisettes El Aux Crustaeds

A mashed fresh breast of chicken, served with maine lobster, cold water shrimp soul hazelnut sweet potato baked with a mushroom and apple frangclico cream sauce

Escalope De Veau Aux Fruits De Mer

Sauteed breaded cutlet of provino veal with maine lobster, add water shrimp, main sea scallops and asparagus spears in a wine sauce with fresh dill

Filet De Boeuf Au Stilton

Center cut filet mignon, grilled topped with salmon blue cheese, garnished with a cheese crisp and a potato rullete served with a wine sauce

Curre D Agneax Au Natural

Roasted australian rack of lamb, topped with a pista bun herb crust, served over tomattoes potatoes, braised cipollini onions, plump and potato and mousseline and sauce au natural

Filet De Boeuf Wellington D La Pergourdine

Center cut filet mignon grilled, wrapped in puff pastry with horse valley foe gras mushroom and black muffles with sauce

Sole De Douvere En Filet A La Veronique

Imported english dover, sole, sauteed, with toasted almonds groupes

Char - Grilled Kona Kampachi, Mango And Papaya Chutney

Char grilled kona kampachi filet served over a hazelnut sweet potato mousseline, sauced with a mango and papaya chutney topped with an herb butter sauce

Veal Castle, Cabernet Sauvignon Wine Sauce

Sauteed lightly breaded medallions of provimi veal topped with seasonal mushrooms, prosciutto di san daniele ham and gruyere cheese with a cabermet 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, Cabermet, Sauvignon Wild Mushroom Sauce

Grilled filet of aged beef served over an herb risotto topped with a seasonal wild mushroom sauce with spring vegetables, garnished with a parmigiano reggiano cheese crisp

Kodiak Island Halibut Filet, Bouillanbaisse

Sauteed halubut filet topped with a lobster herb crust served on a bed of braised fennel with fingerling potatoes, clams and mussels, topped with a tomato and saffron broth

Supreme De Volaille, Homard

French breast of free range chicken served over wild rice with spring vegetable topped with a lobster and mushroom cognac cream sauce

Seared California Duck Breast, Frangelico Cherry Glace

A lightly peppered duck breast, served with caramelized pearl onions, plump raisins, sun dried cherries, topped with montrachet goat cheese, sauced with a farngelico duck glace, with a hazelnut sweet

Filet De Boeuf, Oxtail Ravioli

Filet of aged, grilled served over a ragout of stewed lentils, topped with oxtail ravioil and a tawny port wine sauce, garnished with spring vegetables

Swiss Chocolate Ganached Pate, Mission Figs

Rich chocolate ganache pate, served with a marion berry couliss, with madagascar french vanilla bean ice cream and an almond cresp

Chocolate Mousse Dome, Spring Berries

Chocolate mousse dome filled with carmel, brale served with an almond wile basket filled with spring berries with a raspberry coulis

Delarogi Fruit Tart, Framboise Vanilla Bean Ice Cream

A fruit filled with kiwi, strawberries, raspberries, glazed with apricot pastry cream served with a raspberry ice cream

Belgium Chocolate Mousse, Almond Cookie & Seasonal Berries

Chocolate mousse, served over and almond cookie topped with a creme anglaise sauce, garnished with seasonal berries

Fruits Napoleon

A flaky pastry filled with chantilly and bavarian cream with mixed seasonal fruits, served with a berry coulis and mint

Soupe A L Chignon Gratinee

French onion soup with toasted crouton and gravy cheese

Lobster Bisque

A rich lobster bisque seasoned with garlic, shallots and tarragnon

Artichaut L Alouette

California artichoke hearts, sauteed, stuffed with alouette cheese, braded with hazelnuts and served with a dijon honey mustard wraspberry sauce

Truite Fumee, Cecile

Natural applewood smoked ranbow trout served with marinated asparagus a infused oil

Pate Maison

Chicken liver pate with green peppercorns,hards boiled egg, red onion, caperberries, calamata olives, comichons and crackers

Homard Et Saint Andre Ett Croute

Maine lobster and saint andre cheese wrapped in puff pastry, baked, served with a blank sauce

Escargot Basilic

Fruits served in the shell with a blend of sweet bessilic garlic, shallots and sweet butter

Cuquilles Saint Jacques A La Parisieune

Mmne sea scallops, sauteed, served in a fish veloute sauce, with mushrooms, seasoned with garlic, shallots, dry sack sherry and reggiano cheese, served in a natural sea shell with duckhess potatoes

Carpacciu De Filet De Beouf Aux Champignons sausage

Carpacciu of prime beef tenderloin, topped with balsamic, vinegar, alba white truffle oil, shave, parmigian, reggaieno cheesecracked black peppercorn and sauteed with mushrooms