CHEZ FRANÇOIS RestaurantSummer 2018

Volume 32, Issue 2

555 Main Street, Vermilion, Ohio 44089 • www.Chezfrancois.com • A publication for friends and guests of Chez François.

Dear Friend of Chez François,The world is filled with different cultures-not better or worse, just different. American Culture values ideas of entrepreneurship, independence and self reliance. We call our way, The American Dream. French culture strongly values ideals of unified identity, group reliance and Joi de Vivre (Joy of Lifestyle). Some people are good at French Culture and some a better fit in American Culture. It is not a matter of better or worse, they are just different.The reason the human race has been so successful is not because we’re the strongest animals-far from it. Size and might alone do not guarantee success. We’ve succeeded as a species because of our ability to form cultures. Cultures are groups of people who bond around a common set of values and beliefs. When we share the values and beliefs with others, we form a trust. Trust of others allows us to rely on them to help protect us, or lend a helping hand. We have a great lineup of summer events planned, come celebrate with us.

Bon Appétite,

Matthew Mars/Proprietor John D’Amico/Executive Chef • Proprietor

Page 2 Chez François is only 45 minutes from Cleveland and Mansfield and 70 minutes from Toledo.

Hours of BusinessTuesday, Wednesday & Thursday

5:00-9:00 PM

Friday & Saturday5:00-10:00 PM

Sunday 4:00-9:00 PM

Closed Mondays

Car ServiceJim’s Limo ServiceCleveland Westside

216-390-5610

Company Car and LimousineDowntown Cleveland & Eastside

216-861-7433

Boat RidesLake Shore Electric Boating

440-967-4221

Places to StayThe Roth House B&B

(440) 967-1237

The Gilchrist Guest House(440) 290-6007

www.gilchristguesthouse.com

Captain Bell B&B(440) 714-5082

www.captainbellhouse.com

Captain Montague’s B&B(419) 433-4756

www.captainmontagues.com

Holiday Inn Express(440) 967-8770

Sawmill Creek (419) 433-3800

www.sawmillcreekresort.com

The Old Vermilion Jailhouse (440) 963-5245www.jailbed.com

Cottages at the Water’s Edge (440) 967-9480

www.watersedgeonline.com

Inside the Issue

Chez Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4,5

Touché . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6

Petit Wine Dinner and Special Events . . . . . . . . .Page 7-9

Washington State Wine Dinner . . . . . . . . . . . . . . Page 10

Bastille Day Celebration . . . . . . . . . . . . . . . . . . . . Page 11

Secret Indulgences Dinner . . . . . . . . . . . . . . . . . . Page 12

Italian Wine Dinner. . . . . . . . . . . . . . . . . . . . . . . . Page 13

Extraordinary California Dinner . . . . . . . . . . . . . . Page 14

Summer Event . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 15

s the summer slowly evolves, our spirits are lifted each week as purveyors start to bring us treats from the summer harvest. The lengthening days and the anticipation of the best of the summer produce perk up everyone at the restaurant.

The Chef’s Garden in Huron, Ohio, is a great source for zucchini squash blossoms, heirloom tomatoes, micro-field greens, fresh cut herbs, French string beans, English peas and summer root vegetables such as beets, carrots, turnips and radishes. For fresh chanterelles, king oyster, hedgehog, porcini and black “summer” truffles we go out west with Fresh & Wild in Vancouver, Washington and Mikuni Farms in Oregon . These two purveyors also supply us with bing cherries, mountain huckleberries, and black currants. We are blessed to have the Novotny Farm Market so close to us. Brian Novotny sources locally and organically grown fruits and vegetables. Huron County gives us sweet corn, heirloom tomatoes, summer squash, melons and raspberries. Quarry Hill peaches and apples are from Berlin Heights, Ohio. For blueberries and blackberries we turn to The Blueberry Farm located off Baumhart Road in Vermilion. The farm is owned by Donel Sprenger, a local businessman who has a passion for these wonderful fruits. We love dealing with people with passion; for us, passion means perfection. Dion Tsevdos, proprietor of Chef 2 Chef and The Cheese Shop at the West Side Market supplies us with cheeses and speciality items from around the world.

We are the first called when the Catanese Brothers receive their initial shipment of Soft Shell Crabs from the Cheasepeake Bay and Alaskan King Salmon from the Pacific Northwest. We know then that summer is here! The brothers also supply us with Hog Snapper and Chilean Sea Bass from the Gulf of Mexico and Maine Lobster for our Lobster Thermidor. These fresh seasfood items are Chez classics and remain on our menu throughout the summer months.

Mr. Jim Shupe provides us with local wild flower honey from his farm in Berlin Heights, Ohio. We use this honey to blend with lively cocktails, certain sauces and our house butter with fresh chives.

For specialty meats such as Hudson Valley foi gras and Maple Leaf Farms duck we use D’Artagnan from Hudson Valley, New York. When these are matched with fresh summer fruits, forget about it . . . our summer is complete.

For 30 years Blue Ribbon Meats owned by the Radis Brothers have supplied us with “center of the plate” beef products from Certified Angus Beef® to prime steaks.

Julie Spitzley of Storm Mountain Coffee Roasters and Dave Hoffman of Windward Coffee supply us with great single plantation coffees from around the world. The Country Parlour is our source for handmade ice cream; our recipes and their know-how make for truly outstanding ice cream.

Summer MenusOur summer menus and summer hours start Tuesday, June 19, 2018.

Page 4 Our Weekly Specials menu (not listed in this mailer) features the freshest and most seasonal items available in the market.

EntreesFruits de Mer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Market PriceOur daily special features seasonal fresh seafood imported from around the world.

Assiette de Coquillage au Basilic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $44Lousiana gulf Shrimp, Maine sea-scallops, Prince Edward Island mussels, pasta neck clams and scampi served over saffron fettucine with mushrooms, diced tomatoes, Calamata olives.

Escalope de Veau aux Fruits de Mer Germolata . . . . . . . . . . . . . . . . . . . . . . . . . $44 Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, Gulf of Mexico shrimp, and Maine sea scallop, capers, topped with Germolata. (Chopped fine herbs, lemon zest and garlic and shallots), herb oil. Or top with Maine lobster Normandy wine sauce.

Ris de Veau Grenobloise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $40Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce.

Suprême de Volaille aux Langoustine, Basilic. . . . . . . . . . . . . . . . . . . . . . . . . . . $42Roasted Bell & Evans free-range chicken, with toasted pine nuts, Parmigiano-Reggiano cheese and a basil-infused herb butter sauce over an herb risotto, topped with wild langoustine.

Ferme Feuille d’érable Magret de Canard Rôti, Cerise Glace de Viande. . . . . . . . $44A 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.

Carré d’Agneau à la Provençale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $50Roasted 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 Bœuf Natural, Glace de Viande. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $44Center-cut filet mignon, grilled, served over potato galettes and mousseline potatoes, garnished with seasonal vegetables and finished with sauce au natural.

Entrecôte of Beef, Au Poivre Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $50Char-grilled Certified Angus Beef® strip steak served with a cognac cream and crushed black peppercorn sauce with seasonal mushrooms, vegetables and lyonnaise fingerling potatoes.

Filet de Boeuf Wellington à la Périgourdine . . . . . . . . . . . . . . . . . . . . . . . . . . . . $52Center cut filet mignon, grilled, wrapped in puff pastry with a Torchon of Hudson Valley Foie Gras, mushroom duxelle and black truffles with sauce Périgueux.

Pricing and availability subject to change.

Hors d’oeuvresSoupe a L’Oignon Gratinée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$12French onion soup with toasted croutons and Gruyère cheese. Homard Bisque, en Croûte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$14Rich lobster bisque seasoned with garlic, shallots and tarragon, topped with puff pastry.Artichaut à l’Alouette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$14California artichoke hearts, sautéed, stuffed with alouette cheese, lightly bread-ed with hazelnuts and served with a Dijon honey mustard/raspberry sauce.Escargot au Basilic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$15Snails in the shell with a blend of sweet basil, garlic, shallots and sweet butter.Homard et Saint André en Croûte . . . . . . . . . . . . . . . . . . . . . . . . . .$20Maine lobster and Saint André cheese wrapped in puff pastry, baked and served with a black currant sauce. Coquilles Saint Jacques à la Parisienne . . . . . . . . . . . . . . . . . . . . . .$20Maine Sea Scallops and savory mushrooms, sautéed, served in a fish velouté sauce, seasoned with garlic, shallots, Dry Sack Sherry, and Parmigiano- Reggiano cheese, served in a natural sea scallop shell with duchess potatoes.Cocktail de Crevettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$22Louisiana gulf Shrimp cocktail served with an avocado, cucumber and red onion salad and cocktail sauce.Champignons Sauvages de Saison, Beurre Plugrá . . . . . . . . . . . . . .$15Sautéed seasonal wild mushrooms flavored with Plugrá butter and cream served with a potato foam and roasted fingerling potatoes.Add a sunnyside up quail egg. $3Ris de Veau Grenobloise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$18Sautéed veal sweetbreads in a caper/lemon wine herb butter sauce.Pâté Maison. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$16Veal and pork, country pâté, wrapped in applewood smoked bacon, pickled red onions, marinated relishes, crostini and Dijon mustard.

Page 5 We can personalize a Chef’s Dinner for you and your friends...a great way to celebrate a special birthday.

— Amuse Bouche —

— First Course —Hawaiian Ahi Tuna, Daikon Radish Salad

— Second Course —Cream of Ohio Corn Cappuccino, Parmigiano-Reggiano Foam

Seared Õra King Salmon Filet, Petit Asian Salad Blend, Calamansi Vinaigrette Mishima Ranch Wagyu Tartare, Sunnyside Up Quail Egg

— Third Course —Crisfield Maryland Soft-Shell Crabs Basil Butter Sauce

Char-Grilled Farmed Raised Coturnix Quail, Morel & Fig Tawny Port ReductionMushroom Risotto, Seasonal Truffles

— Fourth Course —Sautéed Alaskan Halibut Filet, Coconut & Curry Broth

Tournedo of Beef, Duck Confit & Morel Mushroom Glace de ViandeRoasted Australian Lamb Chop Provençale, Glace de Viande

— Fifth Course —Dessert du Jour

Griottines & St. Angel Cheese, Almond Florentine Cookie Gâteau Chocolat Moulleux, Madagascar French Vanilla Bean Ice Cream

Pricing and availability subject to change.

Chef John D’Amico’s Signature Dinner

The Prix-Fixe Signature Dinner offers choices within each course which give more options to create a truly magnificent dining experience. Total table participation is suggested. The menu changes bi-monthly and features the most seasonally fresh food items available in the marketplace. The menu can also be paired with wine, to create your own small wine dinner. This is a great way to entertain business associates or a great excuse to get together with friends.

This menu features wonderful fare from local Ohio farms, and produce such as English Peas, Sweet Corn, String Beans, Heirloom Tomatoes, Peaches, Blueberries, Raspberries, summer root vegetables and Chanterelle Mushrooms from Washington State. From the ocean we feature Chesapeake Soft Shell Crabs, Alaskan King Salmon, Grouper and Florida Snapper. Kobe Beef Short Ribs and Breckenridge Lamb from Colorado will also appear on this menu.

A sample menu is shown on the right:

$100 per person (Entire table suggested)Wine Pairing $50 per person

Tax & Gratuity not included

- Hors d’oeuvres -Tomato & Olive Tapenade - $10

A roasted tomato and olive tapenade drizzled with extra virgin olive oil, crostini and olives.

Cheese Plate - $15 Selection of cheeses du jour.

Smoked Salmon & Peekytoe Crab Timbale - $20 Smoked salmon timbale filled with Peekytoe crab, topped

with seasonal chutney, citrus vinaigrette.

Hawaiian Ahi Tuna, Daikon Radish Salad - $25 Hawaiian Ahi Tuna, sesame seeds, served cold, with a daikon

radish & heirloom tomato salad, Calamansi vinaigrette dressing.

Lamb Meatballs, Chive Yogurt Sauce - $10Lamb meat balls with onions, garlic, shallots, garnished with

pickled red onions, cucumbers, chive yogurt sauce.

Pâté Maison - $15 Veal and pork, country pâté, wrapped in applewood smoked bacon, pickled red onions, marinated relishes, crostini and Dijon mustard.

Mussels & Chorizo & Tomato Broth - $16 Steamed mussels tossed with chorizo & a tomato broth,

grilled baguette.

Flat Bread Pizza Du Jour - $15 Seasonal flat bread du jour, Chef’s choice.

Frites Poutine - $12 French fries seasoned with fine herbs, topped with brown

sauce, sprinkled with Roquefort cheese.

- Potages & Salades -French Onion Soup, Gratinée - $12

A terrine of French onion soup with a toasted crouton and topped with Gruyère cheese.

Lobster Bisque, en Croûte - $14 Rich lobster bisque with tarragon, topped with puff pastry.

Chez François Grand Salad - $12/ Petit $6 Seasonal greens tossed in a vinaigrette dressing with

a seasonal tomato and crumbled goat cheese.

- Les Plats -Maine Scallop & Lobster Risotto - $20

Seared sea scallop served with lobster risotto.

Fried Calamari, Sesame Horseradish Aïoli - $20Deep fried calamari served over Napa cabbage with toasted

sesame seeds finished with a sesame horseradish aïoli.

Lake Erie Perch, Pub Style - $20Perch breaded with panko crumbs served with coleslaw, chez

tartar sauce & house made salt & vinegar chips.

Broiled Scampi & Herb Olive Oil Clam Sauce - $25Broiled scampi served over saffron fettucine noodles

and an herb olive oil clam sauce.

Chez François Herb Meatloaf, Brown Sauce - $20Pork, veal and ground chuck meatloaf served over mousseline potatoes, topped with a rich brown sauce, seasonal vegetables.

Lobster Ravioli, Truffle Butter Sauce - $20An egg pasta Ravioli, filled with Maine lobster, topped with

lobster and a truffle butter sauce, garnished with shaved Parmigiano-Reggiano cheese.

Roasted Chicken Breast, Basilic & Wild Langoustine - $25Roasted Bell & Evans Frenched-breast of free-range chicken, with toasted pine nuts, Parmigiano-Reggiano cheese and a basil infused herb butter sauce served over an herb risotto,

topped with wild langoustine.

Braised Ohio Proud Short Rib, Moroccan Barbeque - $25Braised Ohio Proud short ribs served in Moroccan barbeque

sauce, with stewed sweet potatoes, seasonal vegetables and fried sweet potato curls.

Steak Frites, Bercy Butter - $35Grilled Ohio Proud Certified Angus Beef® strip steak , medium-rare,

served with French fries, finished with a dollop of herb butter sauce.

- Les Desserts - Chocolate Mousse - $10

A rich Belgian chocolate mousse, topped with Chantilly cream, chocolate straw and mint.

Cherries François - $10Spiced cherries in a port wine sauce, served over an almond

cookie with French vanilla bean ice cream.

Crème Brûlé & Fruits - $10 A baked egg and vanilla custard, topped with seasonal berries.

Pricing and availability subject to change.

Touché SpecialsA sample of our extensive menu.

Special EventsUpstairs at Touché and the Parisian Room

Whiskey from Around the World Dinnerwith Joe DeLuca

Sunday, July 29, 2018 • 5:00 pm$130 per person - Tax & Gratuity not included

A new event this year as we feature Whiskey From Around the World. Our good friend Joe DeLuca will lead us in a taste & study of regions, different styles, ingredients, distilling and aging methods that make these whiskeys of the world unique. We will taste a half ounce of 13 whiskeys, with a five-course dinner prepared by Chef John D’Amico.

VTown InsiderVTown Insider began during a porch conversation between Jonathan Hauck and Joseph McHenry at Linwood Park in Vermilion, Ohio on July 1st, 2017. Jonathan asked Joseph, if he could build an App for Vermilion, Ohio that could highlight “What’s Happening” among local businesses on any given week. Joseph said, “I’d like to give it a try.” Joseph had the initial prototype set up by July 3rd, 2017. Through the next couple of months, Jonathan met with local Vermilion business owners, Main Street Vermilion, and the Vermilion Chamber Of Commerce. The official launch of Vtown Insider was during the 2017 Wool-lybear Festival in Vermilion Ohio. If your planning on visiting Vermilion it is a great app to have!

Today, they have over 25,000 Visitors and 80,000 page views.

http://www.vtowninsider.com/download-vtown-in-sider-app

The definitive Vermilion Visitor Guide is available online at www.vtowninsider.com and on all mobile devices in your Google or Apple store under Vtown Insider. The App is constantly updated to provide reliable, local knowledge on what to do and where to go in Vermilion. “Like us” on Facebook at Vtown Insider to see photos of Vermilion and regularly posted events.

Peppered Yellow Fin Tuna Salad, Lemon Vinaigrette DressingNikka “Coffey Grain” Whiskey, Japan

Nikka “Taketsuru Pure Malt” Whiskey, JapanHakushu Single Malt “12 Year” Whiskey, Japan

Scotch-Barreled Smoked Salmon Croque-Monsieur, Dill Cucumber SaladGreen Spot “Single Pot Still” Whiskey, Ireland

Yellow Spot “Single Pot Still Aged 12 Years”, IrelandMidleton “Very Rare” Whiskey, Ireland

Cream of Ohio Corn Cappuccino, Parmigiano-Reggiano FoamCrown Royal “ExtraXRRare” Whiskey, Canada

House-Cured Kurobuta Pork Belly, Seasonal Wild Mushroom Glace de ViandePappy Van Winkle “10” Year Bourbon Whiskey , Kentucky

Blantons “The Original Single Barrel” Bourbon Whiskey, KentuckyBasil Hayden “Dark Rye” Whiskey, Kentucky

Brasied Short Rib, Cassoulet de Chez FrançoisJohnny Walker “Blue Label” Blended Scotch Whiskey

Glenmorangie “Signet” Single Malt Whiskey, Highland, Scotland Ardbeg “An Oa” Single Malt Whiskey, Islay, Scotland

Fruits Napoleon, Berry Coulis

Upstairs at Touché and the Parisian Room

Our first beer dinner of the year features a fine collection of craft breweries from around the country. The passion at Cavalier Distributors is craft brewing, so we asked them to showcase a few of their top breweries. The dinner features a five-course dinner with seven crafted beers.

An American Beer DinnerFeaturing A Fine Collection

of Great Summertime BeersFriday, June 8, 2018 • 6:30 pm

$65 per person - Tax & Gratuity not included

Oregon Wine Tastingwith Vintage Wine

Thursday, June 28, 2018 • 6:30 pm$85 per person - Tax & Gratuity not included

In 1965, the first pinot noir was planted in the Willamette Valley, Oregon starting a revolution in outstanding wines from this cool climate region. The valley is located between the Cascade Mountains and the Coast Range, spanning more than 100 miles. Over time other cooler climate varietals were added. Today there are over 400 bonded wineries and seven AVA’s. We will taste five outstanding white wines and four pinot noirs form this outstanding wine region.

Cream of English Pea Cappuccino, Montrachet Goat Cheese EspumaCuveè A Sparkling Wine, Anne Amie Amrita, Willamette Valley, OR 2016

Peppered Yellow Fin Tuna Salad, Lemon Vinaigrette Dressing White “Jazz Odyssey”, Teutonic Wine Company, Willamette Valley, OR 2016

White “Sprockets”, Teutonic Wine Company, Willamette Valley, OR 2016

Maryland Crab Cake, Bartlett Pear & Apricot Preserve Pinot Gris“Three Vineyards”, Chehalem, Willamette Valley, OR 2016

Riesling, Chehalem, Willamette Valley, OR 2016

Pekin Duck Agnolotti, Root Vegetable Brunoise & Duck Glace de ViandePinot Noir “Perspective” Ayres Vineyard, Ribbon Ridge, 2015

Pinot Noir, Stoller Dundee Hills, 2016

Roasted Black Angus Hanger Steak, Hickory Smoked Woodland Wild Mushrooms Pinot Noir “Zephirine”, Roserock , Eola Hills, 2015

Pinot Noir “Breaking Ground”, Adelsheim, Chehalem Mts, 2014

Strawberry Napoleon, Madagascar French Vanilla Bean Ice Cream, Strawberry Coulis

Cream of Ohio Corn Cappuccino, Roasted Red Pepper EspumaPurée of Ohio corn soup, topped with a roasted red pepper foam. Three Floyds “Imperial IPA “TBD”, Munster, Indiana

Lamb Meatballs, Chive Yogurt SauceLamb meat balls with onions, garlic, shallots and fine herbs, garnished with chive yogurt sauce.

Three Floyds “Alpha King IPA”, Munster, IndianaStone “IPA”, Escondido, California

Chez Francois Wagyu Slider, ColeslawGrilled wagyu slider topped with Gouda cheese, Chez coleslaw.

Dog Fish Head Seaquench “Gose” Ale, Milton, DelawareJackie O’s “Gose”, Athens, Ohio

Hand Made Potato Pierogis, Wild Mushroom & Vidalia OnionsPotato Pierogis with sautéed wild mushrooms and Vidalia onions, veal glace de viande.

Fat Heads Starlight “Lager”, Cleveland, OhioNorth Coast Scrimshaw “Pilsner”, Fort Bragg, California

Chocolate Brownie François, Coffee Ice CreamJackie O’s Dark Apperition “Stout”, Athens, Oho

North Coast Old Rasputin “Stout”, Fort Bragg, California

Upstairs at Touché and the Parisian Room

Our second beer dinner of the year features a fine collection of craft breweries from around the European continent. The passion at Cavalier Distributors is craft brewing, so we asked them to showcase a few of their top European breweries. The dinner features a five-course dinner with nine crafted beers.

A European Beer DinnerFeaturing A Fine Collection

of European BeersThursday, July 12, 2018 • 6:30 pm

$65 per person - Tax & Gratuity not included

A Southern Rhone Wine Dinner

with Vintner SelectThursday, July 26, 2018 • 6:30 pm

$75 per person - Tax & Gratuity not included

The Phoenicians and the Greeks were the first to cultivate the grape vine when they arrived on the Mediterranean coast around 600 BC, and the Romans really expanded things when they turned up about 400 years later. So what, you might ask, could possibly be ‘new’ or ‘under-the-radar’ in this area? Do we have a treat for you! Join us for a Southern France wine dinner hosted by Jennifer Stewart from Vintner Select as we feature a rosé, two white varietals and five red varietals from this ancient wine region.

Tapenade ProvençaleRosé “Corail”, Chateau de Roquefort, Provence, France, 2017

Summer Herb Goat Cheese Basket, Peppadews Cassis Blanc, Domaine du Bagnol, Cassis, France, 2016

Lirac Blanc, Domaine Lafond, Southern Rhône Valley, France, 2017

Provençal Root Vegetable Soup with Pistou & Duck Confit Les Baux de Provence Rouge, Mas de Gourgonnier, Provence, France, 2015

Petite Avril Rouge, Clos du Papes, Southern Rhône Valley, NV

Braised Domestic Lamb Shank, RatatouilleMinervois Rouge“Cuvèe Sentinelle”, Chateau Massiac, Languedoc-Roussillon. 2017

Ventoux Rouge, Domaine de Fenouillet, Sothern Rhône Valley, 2016

Chocolate Mousse & Hazelnut Tuile Cookie, Black Currant Sauce Maury, Domaine de Pouderoux , Pyrénées-Orientale, 2014

Cocotte Potted Pancetta Bacon, Cheese Fondue Pancetta with Ubriaco cheese fondue topped with Parmigiano-Reggiano cheese and pancetta crackling.

Kroenbourg Blanc, France

Mussels & Chorizo & Tomato BrothSteamed mussels tossed with chorizo & a tomato broth, grilled baguette.

Bosteels Triple Karmelite, BelgiumBosteels Kwak, Belgium

Quiche Loraine, Traditional Hollandaise SauceA classic quiche with smoked bacon, leeks, Gruyère cheese topped with a hollandaise sauce.

Weihenstephaner “Pilsner”, GermanyAecht-Schlenkerla Helles “Smoked Helles Lager”, Germany

Portuguese Francesinha Sandwich, Francesinha SauceRoast beef, chorizo, pork and Gruyère cheese sandwich topped with Francesinha sauce.

Edge Brewery “Hoptimista IPA”, SpainHijos de Rivera “Vienna Lager”, Spain

Madagascar French Vanilla Bean Pecan Ball and Luxardo Cherries French vanilla bean ice cream with pecans topped with chocolate sauce and Luxardo cherries.

Jopen “Coastal Gose”, NetherlandsLa Trappe “Trappist Ale”, Belgium

Hawaiian Ahi Tuna, Daikon Radish SaladAn amuse bouche of lightly seared Hawaiian premium Ahi Tuna served cold,

garnished with a daikon radish & heirloom tomato salad, lemon vinaigrette dressing.Rosé, Charles Smith Winery, Washington, 2017

Peekytoe Crab Cake, Quince Preserve A petit crab cake accompanied with cucumber and jicama slaw,

topped with a Quince preserve, cayenne & lemon-infused olive oil.Chardonnay “Frenchman Hill”, Sixto, Columbia Valley, Washington, 2015

Viognier, Art Den Hoed, Yakima Valley, Washington, 2017

D’Artagnan Coturnix Quail, Grenache Sun-dried Cherry ReductionChar-grilled boneless breast of New York Quail filled with quail and cherry stuffing,

over root vegetables with a Grenache cherry reduction and a baby watercress and cherry salad.

Grenache “The Boy” K Vintners, Columbia Valley, Washington, 2015Syrah “Rock Garden” K Vintners, Walla Walla, Washington, 2014

Duck Agnolotti, Glace de Viande Piedmontese ravioli, filled with roasted duck and root vegetables, finished with a red wine and root vegetable and duck brunoise glace de viande.Sangiovese “Guido”, K Vintners, Walla Walla, Washington, 2015

Tempranillo “El Jefe”, K Vintners, Walla Walla, Washington, 2015

Roast Tenderloin of Veal, Hickory Smoked Woodland Wild Mushroom Roast tenderloin of veal with an herb risotto, topped with hickory smoked woodland wild mushrooms, garnished with baby long carrots with a Pomeroy mustard glace de viande

Cab-Syrah “Creator”, K Vintners, Walla Walla, Washington, 2015 Red “Gratitude” Olson Brothers Vineyards, B Leighton,

Yakima River Valley, Washington, 2015

Raspberry Frangipane Tart, Raspberry SorbertA fruit tart filled with an almond frangipane topped with pastry cream with seasonal

raspberries, topped with an apricot glaze, raspberry sorbet, berry coulis. Vino Moscato, K Vintners, Washingston, 2016

Page 10 Walla Walla has been a regional agricultural hub for more than a century; and it still abounds with crisp apples, juicy strawberries, tender asparagus, sumptuous and sweet onions. Nearly 2,000 acres of prime vineyards and more than 100 remarkable wineries.

$115 per personTax & Gratuity not included

K Vintners Washington State Wine Dinner

With Kelly Smith Thursday, June 14, 2018 • 6:30 pm

Walla Walla has been a regional agricultural hub for more than a century; and it still abounds with crisp apples, juicy strawberries, tender asparagus, sumptuous and sweet onions. Nearly 2,000 acres of prime vineyards and more than 100 remarkable wineries.

To make great wine requires outstanding grapes, and wine making and K Vintners, located in the great state of Washington, has both. These highly rated wines were first introduced in Ohio ten years ago and we were one of the first restaurants to feature them. We love these wines, as they are well made, fruit-forward and delicious, and pair well with food.

Located at the base of the Blue Mountains in Walla Walla Washington, K Vintners opened its doors to the public in 2001. The property where the winery sits was homesteaded in 1853. The winery grounds, with Titus Creek flowing through the lawn and the old pioneer planted trees, is a little slice of heartland Americana.

Charles Smith, proprietor and winemaker, came to Walla Walla after 11 years in Scandanavia. Originally from northern California, he has been involved with wine, personally and professionally his whole life.

The Vineyards: K Vintners produces wines from 2 distinctive viticultural zones: Wahluke Slope and Walla Walla Valley. Each of these areas is unique and with small lots of single vineyard Syrahs and field blends of Syrah, Cabernet Sauvignon, Grenache, Tempranillo and Viognier, all of which are hand-picked, foot-stomped, fermented with naturally occurring yeasts and basket-pressed.

Page 11 The Storming of the Bastille took place during the beginning of the French Revolution in 1789. The 14th was also chosen because the following year, the French people celebrated the Fête de la Fédération, which was a day to commemorate the temporary unity of the French nation.

Tapenade ProvençaleAn amuse bouche of roasted tomato tapenade served in a sesame seed cone and micro greens.

Rosé, Chateau Virgile, Costières de Nîmes, France, 2017

Scotch-Barreled Smoked Salmon Croque-Monsieur, Dill Cucumber SaladPullman bread filled with smoked salmon and Gruyère cheese,

lightly egg-battered and sautéed, dill cucumber salad.Chablis “Premiere Cru Cuvée Les Parges”, Servin, Chablis·Burgundy, France, 2015

Maine Lobster Quiche, Truffle HollandaiseA flaky pie crust, filled with savory custard with Maine lobster, eggs, cream, shallots and Gruyère cheese,

topped with a truffle hollandaise sauce and julienne summer truffles. Vouvray, Kraft, Loire Valley, France 2017 Pinot Blanc, Albert Mann, Alsace, France, 2015

Pot-au-Feu of Wild Boar, Rabbit & Veal Sweetbreads, Trio ConsomméWild boar, rabbit, and veal sweetbreads over a Napa cabbage timbale with root vegetables and

cannellini beans, topped with a boar, rabbit and veal consommé, crackling brioche.Beaune 1er Cru “Rouge”, Domaine Chanson Bastion,

Côte de Beaune·Burgundy, France, 2016

Tenderloin of Beef Napoleon, Roasted Bone Marrow & Espagnole sauceRoasted tenderloin of beef layered with a ragout of cannellini beans with root vegetables,

potato galette, garnished with roasted bone marrow, shallot and red wine Espagnole. Château Croix Cardinale, Saint Emilion, Bordeaux, France, 2015

Chateau Boyd-Cantenac Josephine de Boyd, Margaux·Bordeaux, France, 2013

Seared Loin of Breckenridge Colorado Lamb, Ratatouille Niçoise Loin of lamb lightly peppered, seared, served over a stuffed heirloom tomato fill with vegetable stew of eggplant, zucchini, tomatoes, onions and Provençale herbs, lamb and roasted tomato glace de viande.

Gigondas, E. Guigal, Southern Rhône Valley, France, 2014St. Joseph, E. Guigal, Northern Rhône, France, 2014

Poached Bartlett Pear, Long Clawson English Stilton Poached Bartlett pear in sauterne, with cloves, nutmeg and cinnamon, served over an almond cookie

with Long Clawson English Stilton, Madagascar French vanilla bean ice cream, sauterne coulis.Sauternes, Château de Rolland, Sauternes·Bordeaux, France, 2011

Tokaji “5 Puttonyos Red Label”, Royal Tokaji Company, Tokaji, Hungary, 2013

$115 per person Tax & Gratuity not included

A Bastille Day CelebrationWith Gary Twining of Cutting Edge Selections

Sunday, July 15, 2018 • 6:00 pm

Join us Sunday July 15, 2018 as we celebrate all things France for our annual Bastille Day Celebration. Joining us this year will be Certified Wine Educator Mr. Gary Twining of Cutting Edge Selections. We have known Gary for many years and he always brings knowledge and fun to wine events. Cutting Edge Selection was founded in 1995 in Cincinnati, Ohio. They have an outstanding portfolio of wines.

We begin the evening with a refreshing Rosé from Chateau Virgile. We will feature three white wines from classic growing areas. Our first white features a Premiere Cru Chablis from Domaine Servin a mineral laced chardonnay from Burgundy. We couldn’t choose one or the other for the next white wine so we chose them both! We will feature a side by side comparison of two regions and two varietals Vouvray (chenin blanc) from Laurent Kraft located in the Loire Valley and a Pinot Blanc from Albert Mann in Alsace, both outstanding and each unique.

Our first red of the evening hails from Burgundy the Beaune 1er Cru “Rouge” from Domaine Chanson Bastion, this pinot noir is always a crowd pleaser. Château Croix Cardinale in Saint Émilion and Chateau Boyd-Cantenac Josephine de Boyd in Margaux provide us with a unique side by side of two distinct grape blends of Bordeaux. The Guigals have been making wine in the Rhône Valley since 1946. We will feature a side by side tasting of Northern Rhône Valley (St. Joseph) versus the Southern Rhône Valley (Gigondas).

We end the evening on a sweet note with a Sauternes from Château de Rolland located in Sauternes·Bordeaux.

Page 12 The Boisset Collection owns twenty-seven wineris from France, England, Canada and California.

$120 per personTax & Gratuity not included

Secret Indulgences From The Boisset Collection

Thursday, August 2, 2018 • 6:30 pm

Join us Thursday, August 2, 2018 as we welcome to Chez François, Ingrid Greiser, National Sales Manager at JCB Spirits for a thrilling tasting of the latest from Jean-Charles Boisset. Jean-Charles and his family own Raymond Vineyards in Napa Valley and DeLoach Vineyards, and Buena Vista Winery in Sonoma Valley, Lyeth Estate in Sonoma County, Wattle Creek in the Alexander Valley and Lockwood Vineyard in Monterey County, as well has twelve wineries in Burgundy, France. Imagine the potential wines that could be created from these properties, Jean-Charles did!

In a world where extravagance is celebrated and imagination is boundless, a new age of enlightenment begins... Introducing Secret Indulgence, a new, borderless portfolio of wines. This unique collection is a collaboration between Jean-Charles Boisset and thirteen winemakers from his family estates in France and California, who have created a wine world without bounds, embracing the freedom to create a portfolio of daring, limited-production wines on the cutting edge of style!

Ratatouille Nicoise A vegetable stew topped with a Parmigiano-Reggiano cheese Espuma.

Rosé “Digression”, Provence, France, 2017

Ohio Sweet Corn & Cheese Soufflé, Toasted Corn Nuts Cocotte potted fondue with Grobe Family sweet corn served in a ramekin filled with Ubriaco cheese

fondue and grated Parmigiano-Reggiano cheese, topped with toasted corn nuts.Chardonnay, Evoluna, Sonoma Coast, California, 2015

Chablis, Oceana, Chablis · Burgundy, France, 2015

Cream of Seasonal Wild Mushroom Cappuccino, Truffle EspumaA wild mushroom cappuccino soup flavored with fine herbs, truffle espuma.

Pinot Noir, Le Duc Noir, Sonoma Coast, California, 2016

Char-Grilled, Farm-Raised Coturnix Quail, Black Currant Red Blend ReductionA boneless “Coturnix” Quail filled with fig and quail forcemeat, served over sweet potato mousseline

and finished with a quail, black currant Red Blend reduction.Zinfandel/Petit Sirah, American Vintage, California, 2015

California Red Wine, Emancipation, California, 2015

Wild Boar Loin, Huckleberry Glace de ViandeRoasted lightly peppered wild boar loin, served over a Napa cabbage timbale filled

with wild boar confit, finished with a mountain huckleberry glace de viande.California Red Wine, Chronology, California, 2015

Cabernet Sauvignon, Tarot, Napa Valley, California, 2014

Kobe Beef Short Rib, Red Wine Pancetta Bacon Glace de Viande Braised short ribs served in its natural juices with red wine and Pancetta bacon,

stewed lentils and aromatic spices with a jardinière of shallots, fennel and turnips. Red Wine Blend, Confession, Napa Valley, California, 2015

Red Blend, Secret, Napa Valley, California 2015

Delarobi Fruit Tart, Madagascar French Vanilla Bean Ice Cream A seasonal fruit tart filled with almond frangipane, pastry cream, topped with Ohio peaches and blueberries,

served with Madagascar French vanilla bean ice cream, finished with a blueberry coulis.

Page 13 Italian wine has been produced for over 4,000 years, and Italy is considered the perfect environment to grow wine, due largely to it’s climate.

Italian Wine DinnerViase Wines with Rudy Bastille

Thursday, August 9, 2018 • 6:30 pm

Vias Imports Ltd. is an importer, distributor, and above all, a company dedicated to expressing the history, sense of place, and devotion to craft of all our producers through the art of wine. Vias strives to provide our clients with access to the most comprehensive wine portfolio possible, by offering fine wines that embody the distinct terroir and character of each wine region we represent. What sets us apart from others is our commitment to providing a vast array of indigenous varietals found in their respective growing regions.

From the beginning, Vias has fostered a culture of education in order to ensure that every employee has a thorough understanding of the estates and regions they represent. This commitment to wine education has become a pillar of Vias’ company philosophy and a thread that runs through every element of our work. Our portfolio is a labor of love. It contains a careful selection of Italian producers that reflects the vast diversity of Italy’s regions and the native varietals that call them home. With over 200 wines featuring indigenous Italian varietals in our portfolio, we explore the diversity this peninsula has to offer at the highest quality level by going beyond the standard Italian offerings of an American importer; and crafting relationships with producers of different sizes who actively preserve their local winemaking traditions.

Cream of Ohio Corn Cappuccino, Roasted Red Pepper Espuma An amuse bouche of purée of Ohio corn soup, topped with a red pepper foam.

Rosato “Irpinia”, Terredora di Paolo Rosaenovae, Campania, Italy, 2016

Maple Brook Farm Burrata, Summer Cherry Heirloom Tomatoes and Gulf Shrimp

Summer field greens mixed with cherry heirloom tomatoes tossed with avocado and Gulf of Mexico sweet baby shrimp basil vinaigrette dressing, topped with Vermont Burrata.

Sauvignon Blanc, Tenuta San Leonardo, Alto Adige, Italy, 2016Greco Di Tufo, Terredora DiPaolo, Campania, Italy, 2016

Maine Lobster Zucchini Blossom, Traditional Hollandaise SauceSautéed Erie County zucchini blossom filled with a Maine Lobster stuffing

topped with hollandaise sauce. Gavi di Gavi “La Meirana”, Broglia, Gavi·Veneto, Italy, 2016

Potato Gnocchi & Roasted Red Tomatoes, Rabbit Confit, Glace de Viande

Sautéed potato gnocchi mixed with roasted red tomatoes, petit shiitake mushrooms and fine herbs finished with rabbit confit and tossed with a rabbit glace de viande.

Cataldi Montepulciano d’Abruzzo “Malandrino”, Luigi Cataldi, Tuscany, Italy, 2015

Vino Nobile Di Montepulciano Reserva, Fatorria del Cerro, Tuscany, Italy, 2015

Roasted Australian Lamb Shanks, Sauce au NaturelRoasted lamb shanks in its natural juices with braised cannellini beans

and a mirepoix of root vegetables. Brunello di Montalcino, Camigliano, Tuscany, Italy, 2012

Vigneti Delle Dolomiti IGT, Tenuta San Leonardo, Trentino, Italy, 2011Sagrantino di Montefalco, Colpetrone, Tuscany, 2010

Ohio Peaches François, Madagascar French Vanilla Bean Ice Cream Marinated Ohio peaches with Sauvignon Blanc, served over an

almond cookie with French vanilla bean ice cream.

$115 per person Tax & Gratuity not included

California is the leading wine producing state—making more than 90 percent of all U.S. wine—and also ranks first in wine consumption. Californians enjoy nearly one in five (18 percent) of the bottles consumed in the United States.”

$195 per person Tax & Gratuity not included

Extraordinary California Wine Dinner

Thursday, August 30, 2018 • 6:30 pm

Our annual Extraordinary California Wine Dinner will take place at the end of August, it seems Bill Fox likes to get back to Naples earlier and earlier each year, we told him he should stay and enjoy the beautiful Autumn season of Northern Ohio. This year’s line features an outstanding array of highly rated, difficult to find, delicious red wines from Napa Valley to Paso Robles. We start the red wine flights with a trio of fabulous red Rhône blends from Paso Robles. These wines have limited availability and are rarely seen in Ohio. The dinner continues to the Napa Valley where we have selected nine outstanding Cabernet Sauvignons from the 2013, 2014 & 2015 vintages. We have asked Heidleberg Distributors to showcase their best of the best, so no wine with a score under 93 points was chosen, with most of these red wines rated 95 plus by the Wine Advocate. What a way to start your Labor Day Weekend!!!!

Page 14

Citrus-Cured Ora King Salmon, Ohio Blackberry & Petit Watercress Salad, Citrus Vinaigrette

House-cured salmon, Ohio blackberry and watercress salad tossed with a citrus vinaigrette.Sparkling Wine “Rosé”, Domaine Carneros, Carneros Valley, NV

Sauvignon Blanc, Illumination, Napa Valley, 2017Chardonnay, Salus, Staglin Family Vineyards, Napa Valley, 2016

Duck Ballotine, Cherry Glace de Viande A poached duck ballotine served over a date and sweet potato mousseline

finished with a rich duck & cherry glace de viande. Red Blend “Sagacious”, Law Estate, Paso Robles, 2013Red Blend “Optimus”, L’Aventure, Paso Robles, 2014

Red Blend “The Perfectionist”, Linne Calodo, Paso Robles, 2016

Char-Grilled Farm-Raised “Coturnix” Quail, Fig & Prosciutto de Parma HamA boneless “Coturnix” Quail filled with fig and Prosciutto de Parma ham,

herb polenta quail and fig Cabernet Sauvignon reduction.Cabernet Sauvignon “Animo”, Michael Mondavi, Atlas Peak·Napa Valley, 2014

Cabernet Sauvignon “Estate”, Darioush, Stag’s LeapNapa·Valley, 2015 Cabernet Sauvignon “Beckstoffer Dancing Hare”, Tuck, Napa Valley, 2015

Sous-Vide Wild Boar Loin, Black Currant Glace de Viande Loin of wild boar, served over butternut squash, wild boar and black currant glace de viande.

Cabernet Sauvignon “Estate”, Staglin Family Vineyards, Napa Valley, 2014Cabernet Sauvignon “Estate”, Spottswood, Napa Valley, 2014

Cabernet Sauvignon “Cask 23”, Stag’s Leap Cellars, Napa Valley, 2014

Certified Angus Beef® Short Rib, Summer Truffle Risotto Braised short rib of beef served in its natural juices, atop summer truffle risotto,

finished with a Cabernet Sauvignon wine sauce. Cabernet Sauvignon, M by Mondavi, Michael Mondavi, Napa Valley, 2013

Cabernet Sauvignon “Private Reserve”, Beringer, Napa Valley, 2014Cabernet Sauvignon “To Kalon Reserve”, R. Mondavi, Napa Valley, 2014

California Apricot Tart, Madagascar French Vanilla Bean Ice CreamA fruit tart, filled with an almond frangipane, topped with pastry cream with seasonal apricots, topped with Chantilly cream, served with a French Vanilla bean ice cream and apricot coulis.

Sauvignon Blanc “Late Harvest”, Honig, Napa Valley, 2016

For Town Festivals to Artists in the Park, call the Vermilion Chamber of Commerce at (440) 967-4477.

Main Street Vermilion is a terrific organization that organizes great summer events for the citizens and friends of Vermilion. Everyone is welcome. For further information check out their web page www.DiscoverVermilion.com Below are a few of their events:

Featured Summer Events in VermilionThird Thursdays, Music, Flowers & A SunsetThe Third Thursday, Music, Flowers and A Sunset extravaganza returns to downtown Vermilion on June 15th (July 20, August 17, September 21). Featuring 20+ musical groups and individuals from virtually every musical genre will be performing ABSOLUTELY FREE for your listening pleasure while you browse the shops, boutiques and restaurants of quaint and historic downtown Vermilion. The fun will begin at 6:30pm until sunset. Come and join us on Main Street and Liberty Ave.This is a classy event that ties in perfectly with Chez François and Touché.

Scenic Riverboat CruisesEnhance your dining experience at Chez Francois with a pre-dinner cruise on the Vermilion River in a Duffy Electric Launch. LakeShore Electric Boating will provide a 45 minute escorted tour of the Vermilion Harbor with pick-up and drop-off at the dock in front of the Riverfront Café entrance. Our 21’ electric launches have upholstered seats around a central table for drinks and snacks. Side windows, which may be raised or lowered, and a full canopy top protect you from the weather. A Captain/Riverlorian can provide a historical tour of the river, or you may choose to simply cruise along almost silently, enjoying quiet conversation as you view waterfront homes, beautiful gardens, and a variety of boats and waterfowl.

Call for reservations: 440-967-4221

Page 15

The Local Farm MarketDuring the summer months we are fortunate to purchase in season the farm-fresh produce from small family-owned farms in our area. Each farm has its own specialty and all are open to the public. We have put together a list of our favorite farms located around Vermilion and Huron, and their specialty items:

Novotny Farm Market . . . . . . . . . . . . . . . . . . . . . . . . . . (440) 967-5757Farm-fresh produce sourced from local farms and Concord Grapes in September

Aufdenkampe Family Farms . . . . . . . . . . . . . . . . . . . . . . .(440) 984-3844An array of seasonal vegetables and fruits. They grow everything they sell. www.afamilyfarm.com

Miller’s Orchards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .(440) 965-7077Cherries and Peaches. Located in Amherst.

Krieg’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .(440) 988-9228Strawberries in June and Sweet Corn in late July.

The Blueberry Farm On Baumhart Road south of Route 2Truly unbelievable Blueberries in July & August

Hahn’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (419) 433-7701Sweet Corn from late July through September.

Grobe’s Fruit Farm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (440) 322-8312Apples, Sweet Corn and Pumpkins in the Fall.

Quarry Hill Orchards & Winery . . . . . . . . . . . . . . . . . . (419) 588-2858Apples, Peaches, Pears, Plums, Nectarines and Wine. Located in Berlin Heights.

Hillcrest Orchards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (440) 965-8884A vast array of Apples including the Ever Crisp. Located in Amherst.

Firelands Winery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (419) 625-5474Extraordinary wines at reasonable prices. Located in Sandusky.

Paper Moon Vineyards . . . . . . . . . . . . . . . . . . . . . . . . . . (440) 967-2500Offers tastings and sales of quality regional and Vinifera Wines. Located in Vermilion.

555 Main StreetVermilion, Ohio 44089

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www.Chezfrancois.com• • •

440-967-0630

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PAIDCLEVELAND, OH

PERMIT #2180

Summer 2018

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