Chez Francois Restaurant

Amuse Bouche

Seasonal Amuse Bouche.

Citrus Cured Atlanci Salmon Timbale, Caviar Crme Frache

A smoke fruit wood Atlantic salmon timbale filled with a citrus-cured salmon with cucumbers, Clementine oranges, served with a crème fraîche and caviar sauce.

Seared Chilean Sea Bass Filet, Lobster Broth

Chilean sea bass topped with a lobster herb crust served over braised fennel finished with a lobster brandy cream broth.

Spring Sorbet

Tournedo of Beef, Duck Confit

Tournedo of beef served on a bed of stewed lentils, topped with Duck Confit with a Tawny Port wine sauce.

Fromage du Jour

Imported French cheeses du jour, with dates, membrillo, almond/fig cake and fruit bread. Supplemental Charge $10.95.

Gteau Chocolat Moulleux, Madagascar French Vanilla Bean Ice Cream

Warm chocolate cake with Madagascar French vanilla bean ice cream, served with caramel sauce, garnished with seasonal berries and mint.

Duo of Lobster Bisque & Maine Diver Sea Scallop, Morel Mushroom Butter Sauce

Cream of English Pea Soup, Quail Egg

Warm Maine Lobster & Plugr Mashed Potatoes, Seasonal Truffles Tuna Tartar, Gaufrettes

Warm Maine Lobster & Plugr Mashed Potatoes, Seasonal Truffles

Tuna Tartar, Gaufrettes

Potato Crusted, Hook-and-Line-Caught Black Grouper Filet, Morel Mushrooms

Scottish Smoked Salmon, Ohio Pink Asparagus

Mushroom Risotto, Seasonal Truffles

Char-Grilled Farmed-Raised Coturnix Quail, Morel Mushrooms Char-Grilled

Tournedo of Beef, Morel Mushroom Glace de Viande Roasted Australian Lamb

Chop Provenale, Glace de Viande

Char-Grilled Farmed-Raised Coturnix Quail, Morel Mushrooms

Char-Grilled Tournedo of Beef, Morel Mushroom Glace de Viande

Roasted Australian Lamb Chop Provenale, Glace de Viande

Crme Brl, Chocolate Truffles, Tuile Cookies & Crme Anglaise Cappuccino

Cherries & St. Angel Cheese, Almond Florentine Cookie

Scrambled Eggs & Truffles

Scrambled Rose Acre Farms brown eggs, seasoned with truffle butter, garnished with black "Burgundy" truffles and white truffle oil.

Truffle Cappuccino

A purée of fall wild mushrooms and black "Burgundy" truffles, seasoned with white truffle oil and finished with steamed cream.

Sea Scallop En Crote, Black Truffle Butter

A Maine diver sea scallop baked in its natural shell, filled with sliced black "Burgundy" truffles and truffle butter, wrapped in puff pastry.

Egg Fettuccini, White Truffles

Freshly shaved White "Alba" Truffles, served over egg fettuccine with truffle butter and fine herbs.

Seasonal Wild Mushroom, Truffles & Duck Confit, en Crote

Seasonal wild mushroom and truffle consommé, with duck confit, black "Burgundy" truffles, topped with puff pastry.

Roast Tenderloin of Veal, Sauce Prigueux

Tenderloin of Wisconsin Veal, served over a delicata squash filled with white and black truffle risotto and finished with chanterelle mushrooms and a truffle reduction sauce.

White Truffle Ice Cream

French vanilla bean ice cream flavored with White "Alba" Truffles and truffle honey, served over an almond tuile and seasonal berries.

Soupe a L'Oignon Gratine

French onion soup with toasted crouton and Gruyère cheese.

Homard Bisque, en Crote

Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry.

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 Basilic

Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter.

Homard et Saint Andr en Crote

Maine lobster and Saint Andre cheese wrapped in puff pastry, baked, served with a black currant sauce.

Coquilles Saint-Jacques la Parisienne

Maine sea scallops, sautéed, 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 duchess potatoes.

Shrimp Martini

Shrimp cocktail served with and avocado, cucumber, red onion salad & cocktail sauce.

Carpaccio de Filet de Beouf aux Champignons Sauvage

Carpaccio of "Prime" beef tenderloin, topped with aged balsamic vinegar, Alba white truffle oil, shave Parmigiano-Reggiano cheese, cracked black peppercorn and sautéed wild mushrooms.

Truite Fume, Ccile

Natural apple wood smoked Rainbow Trout served with marinated asparagus and a chive infused olive oil.

Pt Maison

Chicken liver pâté with green peppercorns, hard boiled egg, red onion, mushrooms, caperberries, calamata olives, cornichons and crackers.

Dover Sole, la Vronique

Sautéed European Dover sole with toasted sliced almonds, grapes and whole butter.

Saumon au Raifort, Maitre d'htel

Seared filet of Atlantic Salmon topped with fresh horseradish crust and an herb butter sauce.

Assiette de Coquillage au Basilic

Medley of shellfish including, cold-water shrimp, Maine sea-scallops, Prince Edward Island mussels, Pasta Neck clams and escargot served over spinach fettuccini with mushrooms, diced tomatoes, Calamata olives and Parmigiano-Reggiano cheese, basil-infused olive oil..

Escalope de Veau aux Fruits de Mer

Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, cold water shrimp, Maine sea scallop and asparagus spears, topped with a Normandy wine sauce with fresh dill.

Ris de Veau Grenobloise

Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce.

Suprme de Volaille aux Noisettes et aux Crustacs

A roasted French breast of free-range chicken, with cold water shrimp, Maine lobster, a hazelnut sweet potato mousseline cake, sauced with an apple and mushroom Frangelico cream sauce.

Roasted Maple Leaf Farm Duck Breast, Cherry Glace de Viande

A lightly-peppered duck breast served over a hazelnut sweet potato mousseline cake, topped with Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande.

Carr d'Agneau la Provenale

Roasted Australian rack of lamb, topped with a roasted tomato-herb crust, summer beans, braised cipollini onions, eggplant, garlic, and olive sauce au natural.

Filet de Boeuf au Stilton

Center-cut filet mignon, grilled, topped with aged English Stilton cheese, garnished with a cheese crisp and baked polenta, served with a Ruby Port wine sauce.

Filet de Boeuf Wellington la Prigourdine

Center-cut filet mignon, grilled, wrapped in puff pastry with Hudson Valley foie gras, mushroom duxelles and black truffles with sauce Perigueux.