Chez Francois

The Spring Menu

The cold winds of March may still blow outside, but our spirits are lifted when purveyors start to bring treats from the
spring harvest. The lengthening days and anticipation of the best seasonal produce perks up all of us in the restaurant.

Our regular menu does not change often and is devoted to proven favorites that Chef John D’Amico has fine-tuned and
perfected over twenty years. Our weekly, daily and chef’s menus are the focus of change and features the most
seasonally fresh items available in the marketplace as well as new discoveries.

One of the first foods to appear are sweet English Peas in the pod. They are so tender that you can just pop the pods
and scoop out the tiny peas to eat raw. Hearts of Palm are flown in fresh from the big island of Hawaii and are used as a
luxurious garnish for seafood and salads. Starting in late April Baby Leaf Spinach from Huron is used for our house
salad, tossed with a sweet and sour Champagne vinaigrette and topped with smoked applewood bacon, onions and egg.
Rounding our our spring calender of produce, White Asparagus with smoked salmon, Rhubarb and Mango with Foie
Gras and fresh Washington State Morel Mushrooms and Ramps (Wild Leeks) with Filet Mignon.

Fresh citrus from Californina and Florida such as Kumquats and Blood Oranges pair well with Maine sea scallops and
Myer Lemons are used to make our Lemoncello François and Key Limes for desserts and specialty cocktails.

From the oceans of the world come Alaskan Halibut, Hawaiian Kona Kampachi, Florida Snapper, Maine Sea Scallops
and Oysters and all make there way onto our weekly specials menu.

Hors d’oeuvres
Soupe a L’Oignon Gratinée $7.95

French onion soup with toasted crouton and Gruyère cheese.

Lobster Bisque $9.95

A rich lobster bisque seasoned with garlic, shallots and tarragon.

Escargot Basilic $12.95

Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter.
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Coquilles Saint-Jacques à la Parisienne $12.95

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.

Homard et Saint André en Croûte $10.95

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

Artichaut l’Alouette $9.95

California artichoke hearts, sautéed, stuffed with alouette cheese, breaded with hazelnuts and served with a Dijon
honey mustard/raspberry sauce.

Carpaccio de Filet de Beouf aux Champignons Sauvage $12.95

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 Fumée, Cécile $9.95

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

Pâté Maison $9.95

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

Entrees
Sole de Georges Bank en Filet à la Véronique $29.95

Georges Bank lemon sole, sautéed with toasted sliced almonds and grapes

Saumon au Raifort, Maitre d’hôtel $28.95

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

Assiette de Coquillage au Basilic $28.95

A 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 and basil-infused olive oil.

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Escalope de Veau aux Fruits de Mer $32.95

Sautéed breaded cutlet of Provimi veal with Maine lobster, cold water shrimp, Maine sea

scallops and asparagus spears in a Normandy wine sauce with fresh dill.

Ris de Veau Grenobloise $28.95

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

Suprême de Volaille aux Noisettes et aux Crustacés $28.95

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

Roasted Maple Leaf Farm Duck Breast, Cherry Glace de Viande $32.95

A lightly peppered duck breast served over a hazelnut sweet potato mousseline, topped with

Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande.

Carré d’Agneau au Natural $38.95

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 de Boeuf au Stilton $34.95

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.

Filet de Boeuf Wellington à la Périgourdine $38.95

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

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